tag:blogger.com,1999:blog-22132833003324840262024-03-05T00:08:34.599-08:00Do you know where your food came from?I'm not talking about the grocery store here.....well maybe a little...lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-2213283300332484026.post-64493045360567414582015-11-18T17:26:00.000-08:002015-11-18T17:26:21.609-08:00Ahhhhh, yes that's it....just breathe deeply and often <div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 10pt;">It looks like we may actually have a winter this
year! Rain already and lots of snow in them there hills creates a sense of
optimism much needed at this time of the year especially in a drought. Holiday
madness marches in, assesses us and proceeds to attack from all angles sparing
no one in the wake, religious or not. Stress joins the party in epic
proportions weakening immune and temper systems, patience flying out the door
as fast as the heat you built up all day keeping the door shut and all of the
sudden your ho, ho, ho escapes with it. Break the cycle, be the first one on
your block to have a de=stressed holiday and share it with all. Perhaps this
will be the year of do less. Meaning, less gifts, fewer decorations, less fat
and alcohol, to suggest a few lesses. Now I’m am in no way shape or form
suggesting no one have any fun, no ma’am, just merely suggesting that there is
more fun to be had when you can enjoy it without worry or hassle. Many years
ago we (I) had a pow- wow with me, and my son, and stated the obvious, if I am
happy everyone is happy, and, switched around aint, so pretty. To all the doers
out there, slow down. Your first tier decorations are awesome; leave it at that,
even if your Mrs. Jones next door did not get the memo. As my yoga teacher
states daily “stick to your own mat”. Less
is more in giving. Teachers, coaches, hair stylists and even the mail man are
happy with a card and will welcome not having to regift your gift, again.
Family, draw numbers and get one! Little kids the exception, but stress to your kids that in order to </span><span style="font-size: 13.3333px;">receive</span><span style="font-size: 10pt;">, you must give. Cull the toy box and take it to a shelter to make room for new booty. You get the drift. </span></span></div>
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<span style="font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Parties are madly pulsating with once a year energy and abandon challenging the
best of us, even in our most stable moments, which are fleeting at best for the
month. By all means go, go have a blast, but take food you can eat in between
junk like mandarin oranges, my favorite and conveniently in season, salad you
can easily fork into your mouth while talking and soda water to infill between
each wine or whatever is going to puff you up and give you a headache in the
morning but makes you the life of the party at the moment. You can soda water
in between and still be funny and coy! Good news! Shop at least once a week at
the farmers market and actually cook and eat what you buy. Make a lot of soups.
Souper key to balancing those events is watching it between them. There are an
amazing array of fruits and veggies in season and a couple of my favorites are
pomegranates, not just because of the super sexy and exciting Greek mythology
surrounding them either, and citrus. Crazy new varieties of citrus keep popping
up so experiment like a mad scientist, you will not be sorry.<o:p></o:p></span></span></div>
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<span style="font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Persephone is said to have been held prisoner for
six months of the year by her husband, Hades, because he tricked her into
eating six pomegranate seeds while she was his prisoner. This so devastated her
mother, Demeter, that she no longer blessed the earth with fertility for those
six months. Could be one ancient explanation for the seasons. Whatever the
cause, when pomegranates come around they are a delight to behold. Representing
romance and mysticism can’t hurt either. If cleaning may stop you from
partaking in the pomegranate, cut off the top, score the sides and immerse in
water to dislodge the arils. They will sink and the inedible pith will float.
Use these sweet tart seeds to liven up a salad with Fuyu persimmon slices while
dousing all in orange<b> </b>vinaigrette.
Swallow the seed after you suck out the juice, this is where all the fiber is
stored. Pomegranates are packed full of vitamin C and an amazing source of
antioxidants. You can get fresh pressed pomegranate juice all winter at most
farmers’ markets. This amazingly nutrient filled ruby nectar is a great sauce
medium. Reduce<b> </b>2 cups pomegranate
juice with 2 cups stock. Take down by half and add a few tablespoons of honey,
a handful of toasted walnuts and a sprinkling of fresh thyme. Toss your grilled
chicken breast or better yet, grilled eggplant with the result to achieve
romance and health in your life. Shake fresh pressed pomegranate juice with a
dash of soda water, a tablespoon of simple syrup and a nice jigger of good
vodka. Strain into an iced martini glass and garnish liberally with fresh arils
and a wedge of lime creating the perfect holiday cocktail literally
guaranteeing passage at all the best parties of the season. <o:p></o:p></span></span></div>
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<span style="color: #252525; font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Newer to arrive at the party of the seasonal farmers markets are
the cocktail grapefruits. Also known as the Mandelo, they are a genius cross
between ancient ancestors, mandarins and a pommelo’s. Not technically a
grapefruit, this luscious fruit is eligible to be thoroughly enjoyed by statin
consuming friends. White fleshed and a little seedy, cocktail grapefruits have
not yet achieved huge commercial success which bodes well for tirelessly loyal
farmers market shoppers as it remains as it was when created, tenderly amazing,
instead of molded into something that packs and ships better. <o:p></o:p></span></span></div>
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<span style="color: #252525; font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Uniquely flavored, crazy sweet and addictively juicy by the
cross of citrus, cocktail grapefruits meld well with savory as well as sour,
acidic or sweet flavor profiles delectable bushwhacking taste buds as well as
visitors to your table. Juice of said grapefruit muddled with mint leaves and
enriched by a shot of rum is sweet enough to bypass simple syrup for a winter
take on the mojito. Sprinkle brown sugar and lemon juice into a sauté pan with
hot melted butter to caramelize thick slices of cocktail grapefruit to lavishly
slather over ice cream, French toast, pound cake or a loved one’s body. <o:p></o:p></span></span></div>
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<span style="color: #252525; font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Get out into the chilly winter and engorge your lungs and body
with the scents of the season. Walk, hike, bike, stay on pavement in rain but
do it! Uncountable blessings and amazing good will reward you, a happy,
de-stressed you. Happy Holidays!<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 10pt;">The
Farmers Market Lovers Calendar is once again available for a simple holiday
gift purchase at </span><a href="http://www.lelseystilesfoods.com/"><span style="font-size: 10pt;">www.lelseystilesfoods.com</span></a><span style="font-size: 10pt;"> or </span><a href="mailto:lesleystiles@comcast.net"><span style="font-size: 10pt;">lesleystiles@comcast.net</span></a><span style="font-size: 10pt;">. I
deliver!! <o:p></o:p></span></span></div>
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<b><u><span style="font-family: Arial, Helvetica, sans-serif;">Turkey Breast
Braised w/ dried apricots and pancetta<o:p></o:p></span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 spilt turkey breast, bone in</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups chicken stock</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">½ cup white wine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¼ pound diced pancetta</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup dried apricots, chopped rough</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 onion, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves garlic, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons fresh oregano, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat a large oven roasting pan and add olive oil. Season
turkey and brown in pan, turning once. Add onions and pancetta and sauté until
caramelized. Add apricots and stock. Cover and cook for 1 hour a 350 oven. Meet
should fall off the bone. Serve over polenta.</span></div>
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<b><u><span style="font-family: Arial, Helvetica, sans-serif;">Prawns,
marinated and grilled in soft tortillas w/ avocado salsa<o:p></o:p></span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 pound wild or local prawns, peeled and deveined</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons chopped oregano</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lemon, zested </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Marinate shrimp for 2 hours in above. Grill on hot grill 3
to 4 minutes. Chop and place in soft corn tortillas. Sprinkle w/ queso fresco
or shredded jack and avocado salsa.</span></div>
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<b><u><span style="font-family: Arial, Helvetica, sans-serif;">Avocado salsa<o:p></o:p></span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 avocado, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons chopped green onion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lemon, juice and grated peel</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 fuyu persimmon, chopped </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon chopped cilantro</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon chopped jalapeño</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix all in bowl. Season to taste.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u><span style="font-size: 11pt;">Fresh Kale
Salad w/ Pomegranate Arils and Fuyu Persimmons </span></u></b><span style="font-size: 11pt;"><o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1
large bunch kale of any kind, sliced and washed<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2
tablespoons olive oil<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Juice
and zest of 1 to 2 lemons or 3 tablespoons rice vinegar<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2
cup pomegranate arils<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2
Fuyu persimmons, sliced<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1
bunch green onions, sliced<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Sea
salt and pepper to taste or Braggs Amino Acids to taste<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Toss
kale, tomatoes, fruits and green onions in a large salad bowl. Drizzle on lemon
juice, zest and olive oil and toss well. Season w/ Braggs or salt. Let sit a
few minutes to gently “cook” the kale for a few minutes or up to an hour before
serving. Serves 4 to 6.<o:p></o:p></span></span></div>
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lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com1tag:blogger.com,1999:blog-2213283300332484026.post-14312144361896347252015-10-20T17:20:00.001-07:002015-10-20T17:20:17.392-07:00<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">Autumn and winter squashes are overflowing bowed
tables at farmers markets as we bundle and bustle into late months on the
calendar. Many cucurbits are overlooked and used strictly as décor on merry
porches until the poinsettias replace them to the backyard somewhere. Smooth,
yellow and oblong, spaghetti squash is in the class of most interesting
American native cucurbits. Raw, it may resemble any other hard winter squash
with seeds. Taking on an otherworldly character when baked, the flesh falls
from leather like skin resembling precisely sliced vermicelli ribbons beckoning
to be combined in all manner of mysterious creations picking up flavor nuances
like a greedy hitchhiker. Slice in half and remove seeds to begin your culinary
adventures. Bake with olive oil or butter filled cavity, seasoned with sea salt
and pepper, snuggled in a covered baking dish in a hot 425* oven for 35 to 40
minutes. Fluff with a fork to devour creamy strands as is or while feeling
exotic, mix with some freshly made garam masala, orange zest and toasted
almonds serving alongside nice lamb Tagine. Sauté sliced winter vegetables with
awesome olive oil paired generously with chopped soft herbs, parsley, marjoram,
tarragon and a touch of tomato sauce and lavishly drape over sweet ribbons for
a sexy, soul craving break from holiday “food” onslaught. Leftover cooked
squash can be sweetly incorporated into cinnamon spiked pancakes or cranberry
studded pumpkin muffins leaving bamboozled partakers with a lingering cucurbit
flavor wondering what they just ate. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Not
just for carving to scare wee bairns, some pumpkins are amazing eaten. Deep red
and magenta to almost make believe orange, the Rouge Vif d’Etampes looks like
something out of a fairytale. AKA Cinderella pumpkin, owing to the resemblance
of a famous getaway coach, this French heirloom cucurbit makes for excellent, long
lasting décor. Legend has it that this pumpkin may have been the variety
cultivated by the Pilgrims and served at the second Thanksgiving dinner. Don’t
be captivated by her squashed, deeply ribbed good looks alone though as the
molten orange flesh is creamy sweet, beckoning to be pie filling as much as
savory treats.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Gently
slice off top scooping out seeds, saving them to sprinkle with salty olive oil
and roasted for crunchy tidbits. Create a layered casserole inside the pumpkin
by throwing sliced zucchini, chopped onion, grated parmesan and cooked spinach
into the cleaned pumpkin. Top off with eggs beaten with cream and seasoned with
salt and pepper. Put the top back on placing on a baking sheet in 350* oven for
about an hour until the egg mixture has set. Use the rich flesh for pie,
cookies and breads by cutting off top, slicing in half and scooping out seeds.
Place in a baking dish with a ½ inch of water, cover and bake at 350* until
soft. Puree or mash and use according to your recipe. You will likely have
several recipes worth of pumpkin puree from just one so I measure it out
according to recipes and freeze it in batches for later culinary tricks and
treats. Add chocolate chips top any pumpkin cookie or bread recipe for a
surprisingly addictive sweet. My motto: Two for décor and one to eat now. You
will never buy a can of pumpkin again.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">Creamy yellow and orange specked with long green
furrows, the Delicata squash is almost too pretty to eat. Almost. Also known as
Sweet Potato squash the Delicata does indeed marry well with the yam. Pick firm
and heavy squash and prepare to roast, sauté or mash by removing both ends and
peeling the skin off. Slice in half lengthwise removing seeds to free up the
flesh for a velvety soup concocted by roasting and puréeing squash with a touch
of stock, apple cider vinegar and cinnamon spiked cream. Create an amazing
Thanksgiving side dish of sliced Delicata layered with sliced apples, onions,
fresh thyme and grated Gruyere baked to bubbling golden brown. Embellish mashed
potatoes with half mashed squash and a few zests of orange peel. Cube and
simmer along with lentils, garlic and fresh ground cumin warming chilly winter tummies. After partaking in the delights of this squash
you’ll never lose sight of the culinary pleasure enclosed in that astoundingly beautiful
shell. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">As of this writing, still no rain, but the ridges
around us are amazing in their scorched simplicity and deserve a romp up and
down dusty trail, spotting owls, coyotes, spiders, snakes and all manner of
wildlife native to our hood. There is a group of 16 turkeys we spot almost
every hike. They started out as 17 babies about 3 or 4 months ago and to our
knowledge have only lost one. Traveling in a tight group throughout the park
probably helps in survival. So fun to casually monitor animal friends in our
midst. Get out and start from any staging area, you won’t be sorry as about
halfway along your bliss kicks in and you remember what you are grateful for as
stresses slough off leaving you in good shape to happily continue on through
life.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">The
Farmers Market Lovers Calendar is once again available for holiday gift
purchases at <a href="http://www.lelseystilesfoods.com/">www.lelseystilesfoods.com</a>
or <a href="mailto:lesleystiles@comcast.net">lesleystiles@comcast.net</a>. I
deliver!! Happy Thanksgiving!!<o:p></o:p></span></div>
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lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-71931307050993318972015-10-20T17:18:00.001-07:002015-10-20T17:18:49.116-07:00<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%;">As I pen this column, fires rage unrelenting all
over California and the West. So little water, still, and so much devastation
for those affected by these roaring, totally unforgiving amoebic infernos,
fueled on all sides by nothing less than the best firewood money can buy. My
sister and her family are among the many hundreds of folks that are staring
hollow eyed at the gaping nothingness of their devastatingly burnt out
properties. How do you recover from something like this? Anyone ever burnt out
can tell you that you never really, totally do. The smell and pain tinged with
a little nagging fear will linger long after new buildings, photos and memories
are created. But they all got out alive, unlike others, and life goes on in the strong and beautiful communities of the mountain people that live
daily with the threat of fire never expecting it to really actually happen to
them. Blessings to all.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Arial;">Considering the small
amounts of water that my fruit trees and vegetable gardens have been receiving
all summer, surprisingly it has been a wacko year for apples among other
produce. I have a red delicious tree that looks like something out of the
Wizard of Oz that’s going to start talking to you and throwing apples if your
response aint right. Granny Smiths are big and juicy and falling off almost
quicker than I can pick them off the tree or ground. At College Park the apple
tree has so many apples that coach Keck reports his weight room students are
eating them. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Arial;">Usually first to
ripen at summers decline are McIntosh apples. </span><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%;">Said to be
descended from a single tree discovered in a field in Canada by farmer John
McIntosh in 1811, the McIntosh apple has seen some days. Chains of DNA history
abound around this apple and it has sparked many a new variety off its branches
mixed with other heirlooms. Attractive, with dark red to crimson with green
swaths of tint running through, these creamy fleshed beauties have a sweet
crunch with just the right acidity, seductively addicting you to the variety
and keeping one on their toes for each season when they show up at the market.
McIntosh are an early variety and are at their peak perfectly ripe off the tree
by mid September to mid October and don’t hold really well past a week or two of
picking before losing a bit of characteristic brightness. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%;">An apple eater could get drunk off their honey
sweetness and many do early in season preferring to simply eat out of hand, at
first. McIntosh, or any of the varieties for that matter of apples, are great
for concocting fresh apple sauce to eat warm with a touch of cinnamon and
vanilla bean. Cakes explode with apple flavor while the red skin of the apple
gives the batter a complex pink hue. Cider from the McIntosh is thick with
lavish texture and glittery palate notes. Savory applications can cause a
pitter patter of the heart when apples are sautéed with butternut squash and
onions and baked into a quiche with a tender, buttery crust and dollops of
smooth, melted chevre. Pork chops sautéed to a crispy exterior are enhanced
immensely by the addition of your precious apple sauce. Chicken goes classical
when coupled along with a buttery, sautéed apples, cognac and cream. McIntosh
apples are enshrouded with lore and go away faster than a rainy cherry season.
Be alert and be happy when their season may cross your path. Other varieties of
heirloom apples can be easily scored for the next few months at the local
farmers markets.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Arial;">Heirloom apples refer
to a seed that has not been altered. Apples are actually part of the rose
family and are traceable to fourth century Egypt, Babylonia and China. In North
America they go back to pilgrim settlers of Massachusetts. Easterners feel
possessive about their apples but in Northern California and the Northwest we
have some pretty fine heirlooms to choose from at the farmers’ markets. Fragile
heirlooms don’t ship well and will not be obtained elsewhere unless it is off
your own tree. Core apples whole and slice into rounds to brush with walnut oil
and place on a medium hot grill. Grill three minutes on each side and sprinkle
with cinnamon sugar immediately as you remove from the grill. Puree one cup of
fresh strawberries and warm in a saucepan. Drizzle over apple slices. Whether
it is an Arkansas Black, Honeycrisp, Red Banana, Black Twig or Cox’s Orange
Pippin, the flavor of an heirloom apple soars miles above the flavor of a common
apple grown who knows where, who knows when and isn’t just better when you are
looking the farmer in the eye and talking apples?<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Arial;">This is an amazing
time to get up in our local hills and hike. Wildlife is plentiful as are
intricately woven spider webs dusted with morning dew, glittering in early
sunlight. Move it or lose it.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><u><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Apple and
Pear Bars w/ Streusel Topping<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1
½ cups white whole wheat flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">2
t baking powder<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1
T cinnamon<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1
t sea salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1
cup turbinado sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">¾
cup almond milk<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">2
T coconut oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">2
t vanilla extract<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1
egg<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1
cup diced apples<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1
cup diced pears<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">½
cup raisins or dried cranberries<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><u><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Streusel
Topping<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">¼
cup brown sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">¼
cup oats<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">¼
cup whole wheat flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">3
T coconut oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1
T vanilla<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1
T cinnamon<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1
t sea salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Preheat
oven to 350*<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Spray
a baking pan with coconut oil. I use a large cookie sheet with edges but any
baking dish will do.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Measure
dry ingredients into pour bowl or onto a piece of parchment paper for easy
pouring into wet ingredients. Combine sugar, milk, egg and vanilla and beat
well. Pour in dry ingredients and mix lightly. Add fruit and fold in. Spoon
into baking pan. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Mix
all streusel ingredients together until moist and crumbly. Sprinkle generously
onto batter in pan. I poke holes into the batter like Foccacia bread so topping
actually gets into the batter. Bake for 15 minutes and check to see if top is
firm. Bake another 5 if needed. Let cool a bit and cut into squares or bars as
desired. <o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com4tag:blogger.com,1999:blog-2213283300332484026.post-618572615497143002015-07-23T18:52:00.000-07:002015-07-23T18:52:05.072-07:00Plumb time for plums<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%;">August resides well in the Diablo Valley when
big spacious, blue skies accompanied by blazing hot and dry days are part of
your definition of the eighth month of our year. Conditions such as these bode
very well for tomatoes, peppers, cucumbers, melons and stone fruits, thriving
in loamy soil, occasionally drenched with some conserved, allotted water,
creating an environment for them to be comfortably staking out real estate on
the steamy side of the garden that they call home soaking up every sun bloated ray they can absorb
creating amazingly big, fat, juicy fruits and vegetables for us to drunkenly
consume at will, creating a conceptual whole, sweet life we live, nutritionally
anyway. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%;">As peaking produce overflows our yards and
farmer’s market tables, canning and jamming take center stage in the kitchens
of our summer life, acutely present in every nose for miles around your house.
Plucking just picked cucumbers matched with astoundingly fragrant fresh dill
heads and garlic, from the vine or market table, to be transformed in a matter
of a few hours with the help of salt, vinegar and mystical alchemy to
glistening jade jars of love. Tubs of peaches, nectarines and strawberries,
washed and cut up, boiled in a sugar melted narcotic haze combined with whatever
else heat flustered minds can imagine to mix in, become addicting, visions of
fingers running along the sides and bottoms of almost empty, cooled jam pots,
already beginning to gel as you gaze upon gem like colors, bedazzling eyes and
minds with the promise of the perfect piece of toast come winter.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Century Gothic, sans-serif;"><span style="font-size: 10pt; line-height: 115%;">As my Satsuma plum tree encourages vast
quantities of cascading fruit onto dry ground below I am fraught with sweet
memories of my own Mom’s Satsuma plum which is why I have one growing in my
yard today. Drupe in familial origin having a large stone pit encasing inner
seed, plums are indeed a fruit engineered to provoke tender memories stemming
from an age of earlier innocence in your life. Grandma’s always possessed a </span><span style="font-size: 13.3333330154419px; line-height: 15.3333320617676px;">gnarly</span><span style="font-size: 10pt; line-height: 115%;"> old tree to climb midsummer retrieving juicy fruits to stain anything on
your body quenching a thirst only satisfied by that plum at that time. Plums
date back centuries to milder climates of Asia, Eastern Europe and the Americas
but Roman historian and scientist, Pliny the Elder, maintained plums originated
in Armenia and were the first cultivated fruit known. Many cultures invest in
the power of spring plum blossoms, all knowing at least half of those sweetly
fragrant, showy blooms represent a plum to eat, juice dripping down chin. Over years
many crosses of plums have appeared in markets probably none more identifiable
than the San Rosa, another Luther Burbank discovery, tempting with creamy
yellowish pink flesh, sugar sweet with a tart skin. Pretty much the epitome of
what comes to mind for a plum when ears share the word with brains. Satsuma plums have deep, dark richly mahogany
red interiors, with a mysteriously herbal, tart - honeyed flesh perfect for
retrieving childhood images. Plum wines play a major part in several cultures
for simple enjoyment as well as medicinal purposes along with beautiful
ceremonial displays.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%;">Fortunately for us plums are still immensely
popular with farmers continuing to grow and sell heirloom varieties along with
any kind of cross imaginable, almost. Apriums are a 30-70 mix of an apricot and
a plum as pluots are a 70 – 30 mix of plum and apricot. Softly orange inside
and out with a scant fuzz, or deeply magenta, both perform due diligence to
represent the plum family owning tastes that are sublime. Available only from
your yard or farmers’ markets, they are summer stone fruit at its best. Before
frankenfruit visions scare you off, these inter bred fruits are crossed, not
genetically modified, as safe as a Blenheim to devour. Eaten slowly out of
hand, eyes closed, juice popping as your teeth sink into tart skin, can be the
best way to explore this fruit. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%;">Fresh plum salsa with chopped plums, scallions,
cilantro, jalapeño and garlic tossed with lime juice and a shot of fruity olive
oil is incredible accompanying freshly grilled fish with a light shower of sea
salt. Slice plums and toss with arugula, pine nuts, veiny blue and thick
balsamic. Plums set the stage for an amazingly simple crisp, slurped hot with
vanilla ice cream slowly melting on top.
Plums pureed and simmered with fresh ginger, garlic, honey, rice vinegar
and soy sauce create a dip worthy of the most royal dumpling or skewer. Plum
jam assures summer in the winter and looks so good in their jeweled jars they
can be used for home décor year round. Beyond simple to prepare, all efforts
pay supremely for months.</span><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Arial; mso-fareast-font-family: Calibri;"><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><u><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Plum Jam</span></u></b><b><u><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Calibri;"><o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">8
cups chopped Satsuma plums<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">3
tablespoons fruit pectin<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">2
cups turbinado sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1
tablespoon vanilla extract<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Peel
and juice of 1 big, juicy lemon<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Heat
plums in a deep, heavy pan that won’t scorch.
Mix ½ cup sugar with the pectin and stir into plums. Bring to a complete
rolling boil that you can’t stir down and add the rest of the sugar, lemon
juice and vanilla. Bring back to a rolling boil that you can’t stir down. When
you reach that point, set your timer for 2 minutes and boil for 2 minutes. Turn
off heat and place into sterilized half pint jars. Close lids tightly. Process
in a boiling water bath for 10 minutes. Makes 6 to 8 half pints. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-51286844168426442622015-07-02T16:45:00.001-07:002015-07-02T16:46:50.986-07:00Summer jamming - Could get dangerous<div class="MsoNormal">
Jam making has always been an extremely sensual experience
for me in every sense of the word. Taste, beauty, smell, touch, inspiration
inevitably hits at about 98 degrees F when fruit starts to drip off of trees in
fertility inducing heat. As if from a dream, as nature intended, you immediately
wake to craving an addiction not felt for about 10 months. Capturing lightning
in a bottle is heady stuff indeed. Sparks of permanence shoot out of every jar,
until it is consumed, leaving nothing behind but the jar begging to be
refilled. I am spurred my some interior fire, adding to the heat that usually
spends me but on jam and canning days excites me. I have been known to close
all window shades, turn on the fans and make jam naked under my apron. Unless
there are people around.</div>
<div class="MsoNormal">
I have made jam only
once with a date and it was probably the sexiest experience I have ever had. He
was a much younger guy, the executive chef at a local golf club, who had never
made jam before and asked me to teach him. We had been dancing around each
other for a few months, having dinner, taking hikes, but never anything solidly
sexual yet, not even a real kiss. Being
a single guy, barely 30, he had nothing we needed for jam making at his house,
younger chefs are notorious for this, and I had a 7 year old at mine. </div>
<div class="MsoNormal">
So I went to the farmers market choosing just ripe enough
peaches and nectarines, strawberries whose fragrance I could detect before I
had a bead on them and picked the herbs from my garden almost whispering incantations
of passion as I went along. l gathered everything we needed, enticing him with
combinations of white nectarines and rose geranium and peach with lavender as I
unloaded pots, strainers, tongs and sun swollen fruits, ready for the jar from
my van at his house. Cooking equipment
always excites chefs and food adds immensely to the fire while a new process
learned to be tried out on clients or customers is intoxicating with
possibilities. At first it was all business. Getting the canner boiling,
sterilizing jars, cleaning and cutting up fruit in preparation for boiling with
sugar and pectin and making sure all mise en place was in order. Having a smallish kitchen, it was inevitable
that our arms and thighs brushed one another at times during the lesson. He was
a beautiful student and beyond willing to learn and I kept thinking, “I cannot
be the only one this turned on”. </div>
<div class="MsoNormal">
As his counter filled up with glistening jars of brilliantly
gemstone colored jars of jam, as the evening wore on, he suggested something to
eat. I loved hearing him say that because I loved watching him eat. It was
endless the amount of food he could consume with such reverence and curiosity,
speaking the same language I do as I eat, especially at a new restaurant with
new culinary experiences. He suggested a little Italian place around the corner
from his house and we settled in at a little table for two. He ordered several
items off the menu as we are wont to do without regard for what we will finish,
taste being the goal of the dining event. Kicking off my sandals under the table
to cool off came as naturally as wiping a bead of sweat from my brow. As we
sipped wine, after a hot afternoon and evening of jam making, it hit hard and
fast. Eating garden warm tomatoes with Burratta and balsamic, torn basil acidic
sweet on the tongue, fat, juicy prawns sautéed in olive oil and lemon, prosciutto
silky alongside dripping melon, we slowly became so inflamed with food passion that when out feet
touched under the table accidently, we both jumped. He had kicked his sandals
off as well and he reached for my hand. Imploring with his eyes, “Is this ok?” Feeling
allure, carnality and innocence all at once, covered with goose bumps, still
smelling caramelized sugar and boiling fruit in my head, I almost fainted. It
took everything we had to finish eating and make it out to his truck before we
started devouring each other in kisses unlike previously shared. </div>
<div class="MsoNormal">
Ending up at his house, as we walked into the back kitchen
door, engulfed with olfactory overload, scents of lavender, rose geranium and fruits,
he looked at me and silently, actually picked me up, that does not happen much
in my 5 foot eleven life, and that was the beginning of my jam passion summer
with the chef. It is somewhat of a surprise to me that there are no soft core
porn movies involving jam making or even cooking together for that matter. I
mean Babettes Feast is pretty sexy and Eat, Drink, Man and Woman is crazy but a
jam making stand alone, I have not seen that one. </div>
<br />
<div class="MsoNormal">
I won’t even get into pickles in this one. For another time.
Suffice to say, if you have not made jam, in the heat of summer, fruit
luminous, begging to be boiled and slathered on bread, it is time. Better yet
shared with a special someone.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Strawberry
and Basil Jam<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif";">2
cups sugar</span><b><span style="font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif";">1
large lemon, zested and juiced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif";">2
large or 4 small basil leave<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif";">2
pints fresh strawberries, hulled and halved<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Combine
the sugar, lemon zest, and lemon juice in a small saucepan and cook over very
low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and
continue to cook over very low heat for 35 minutes, until the strawberries
release some of their juices and the mixture boils slowly. Cook until a small
amount of the juice gels on a very cold plate, about 30 minute more. (I keep
one in the freezer.) Pour carefully into 2, sterile pint canning jars and place
either 1 big or 2 small basil leaves in each jar. Either process in a water
bath for 10 minutes or keep refrigerated. Refrigerated jam will keep for a
couple of weeks.<o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-62686134682230392622015-06-26T19:25:00.001-07:002015-06-26T19:25:30.238-07:00cruising with the Gods<div class="MsoNormal">
Perched on the edge of our floor to ceiling window, muscles
pleasantly strained and alert as we search the inky black sky for the milky way
while traversing by ship through the Ionian and Adriatic seas, my mind settles
on bliss, peace, gratitude most of all. How did it take me well into my fifties
to feel this brilliant disorienting experience of traversing on water? </div>
<div class="MsoNormal">
Cruising on a small Windstar ship with my friend Lisa was a
first for us both. We knew we’d see ruins being in Greece, but the allure of supremely
intelligent carnality, luminous innocence and reverberating life still, after
thousands of years, emanating energy from the marble and stones of massive
columns and building still standing is startlingly abstract and ridiculously
real at once. Hearing and realizing where our words come from by an inspired
guide is riveting as your eyes seek them out carved into ancient walls and
structures, almost hearing murmurous conversations between ancient gods and
rulers and their muses, as they set the course of history. </div>
<div class="MsoNormal">
Basking in intense sun as we roam ruins evokes a sense of
hardship, agony, as men, laborers, toiled towards completion of temples for
their Gods to reside in. Accomplished with purpose, graciously articulated comfort
as well as efficiency in their environment, completion of these temples and
shrines along with growing enough food to survive, was the only way of life
expected for these laborers for many centuries of our history. Their technology
was cutting, moving and placing massive stones. </div>
<div class="MsoNormal">
Touring though the sites of the 1, 2 and 3<sup>rd</sup> Olympics
we were educated as to how the athletes competed naked and barefoot, rubbing their
bodies with pure olive oil and dirt in anticipation of brutal competitions
against other warriors. Scandalous they were not, on the contrary they were
puritanical in their single minded goals to win, purposely provoking love and
compatibility as their sameness was part of the struggle to rise above each
other. Tent cities sprouted up for
months before and after the Olympics’ as training was a major part of the
actual competitions. Baths were always present as before as well as after,
athletes bathed ceremoniously. After competitions, before the bath, athletes
scraped their bodies of the olive oil and dirt, moisturized by their sweat,
into small bottles to be sold as sacred ointments and rubs to the adoring
scores of public observers to the games.</div>
<div class="MsoNormal">
Having never cruised before I was not prepared for the
immense beauty and solitude of the seas we were smoothly splitting. Our ship
was pretty small, around 200 passengers and about 380 feet long. Our adorably capable Italian Captain Ignazio
Tatulli, operated his ship flawlessly through the clearly endless aquamarine water,
creating a marriage of exciting and calm, an oasis of capability, every crew
having as much fun as they were working hard. Interaction with the crew was one
of the best parts of the day and later into the week they put on a line dancing
event and then an actual talent show where one of the waiters turned into a
crooning balladeer while others morphed into an awesome rock band. Our customer
service gal honored us with a beautiful rendition of a popular folk song. Other
crew performed a hysterical act of synchronized swimming that had me laughing
so hard I couldn’t breathe and I was going to pee my pants. Food was very
accomplished and our chef was open to suggestions, taking us on a farmer’s
market tour in Montenegro that was interesting informative and great fun. Dalmatian
prosciutto is rosy red tasting of perfect salty smoke. Local cheeses salted our
mouths as a perfect foil for chilled local white wines. Mussels in Albania melted as butter on your
tongue, briny and luminous, sexual as always. Deliciously mesmerizing. </div>
<div class="MsoNormal">
Local olive oils we tasted as well as brought home, had a
quality of earth, terroir, it is very important to the Greeks, their earth from
which grapes and olives spring forth and as like here in California the earth characteristics
change from parcel to parcel creating differences and nuances in the oils and
wines totally discernible to your precious taste buds and olfactory sensitivities.
In Venice, our Captain entertained us at one of his local haunts, a charming
trattoria, serving local specialties in a small and rustic, very comfortable restaurant.
We had luscious antipasto with prosciutto and burrata you could eat off each
other with intensely fresh tomatoes and basil plus olive oil acidic enough to
captivate and spark imaginative possibilities. Tiramisu served in darling mason
jars will be appearing on my menus. Grains stirred as risotto, tossed with
silky cheese, roasted coins of fresh zucchini and silky melted cheese totally
put me over the edge. I bought the grain and managed to get it home to make here
with my lavender and zucchini. Ignazio also introduced Lisa and I to Primitive
Memoria, and Italian varietal similar to zinfandel but far more complicated and
divine. </div>
<div class="MsoNormal">
Akin to beginning a new found relationship, my excitement
over cruising, only small ships though, is captivating my obsessive desire to
travel overseas. It was soooo easy and amazing. Life is short and a vast world
awaits our presence. Having a best
friend for a travel agent does not hinder the reality to scoot either. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
FYI: All arranged through Alamo World Travel, Lisa Kallen</div>
<br />
<div class="MsoNormal">
<br /></div>
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-29440423866099105402015-06-26T19:09:00.003-07:002015-06-26T19:09:50.168-07:00<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Summer
produce is probably one of best reasons to live in Northern California. It is
almost endless. We are blessed with the sweetest fruits, tastiest tomatoes,
hottest peppers and adding to that is an endless amount of summer yum love but
ball parked at kitchen sink could cover it, mostly.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">At
this writing, it is starting to heat up translating warm nights to ripening
goods in our yards as well as markets. Two of my favorites are local corn and
stone fruits. In recent years both have gotten tooth achingly sweet. I have
definite major fondness for yellow corn but being in the minority creates minor
difficulty finding it. Alas usually farmers markets come through for a
successful hunt. Equally impressive are yellow, sometimes called mango,
nectarines at the farmers markets. Actually pretty strong mango nuances invoke
balmy breezes and swaying palms while juice is delightfully dripping down arms
and chins. These are amazing as grilled accompaniments to any kind of cooked
savory meats as well as being heart stopping alongside waffles or French toast
doused with butter and syrup. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Local
yellow and white corns in their return to the farmers markets create one of my
favorite phenomena of satisfying a DNA seasonal craving and knowing awareness of
proximity to taste buds while actually delivering on the promise quenching all
expectations regardless of how much effort is required in preparations. <o:p></o:p></span></div>
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<span style="font-family: Century Gothic, sans-serif;"><span style="font-size: 10pt;">Not
happy being a specter at the feast, white corn insists on having summer meals
staged around it. Cut it raw off the cob throwing dazzling kernels into a salad
of chopped cucumbers, heirloom tomatoes, sweet red onion sliced thin, basil and
feta. Dress with zest and juice of lemon or orange, drizzle good olive oil and
rice vinegar and toss. This salad ensures lots of party re-invites. For cob </span><span style="font-size: 13.3333330154419px;">gnawers</span><span style="font-size: 10pt;">, b-b-qing corn in the husk is an adventurous treat. Peel back husks
and remove as much silk as possible leaving the husks intact. Mix soft butter,
chopped jalapeño and lime zest together with your hands and spread on the corn lovingly.
Close the husks back up and place on grill out of direct heat for about 10
minutes. This combination of flavors lingers on your taste buds like a lingering
good dream. For an amazing final act, throw plenty of raw kernels into your
favorite corn bread recipe serving piping hot with plenty of butter, real maple
syrup and macerated blackberries. Now we are talking Brentwood corn.<o:p></o:p></span></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">Nectarines are said to be named after nectar
consumed by Olympic Gods and white nectarines only strengthen that myth. Low acid
strips modesty of sugar levels baring floral nuances begging to be paired with
rose geranium, lavender and well made prosciutto. Said glorious globes weighing
down tables at the farmers’ markets beckon to be immediately consumed out of
hand. When that gets old, try a shortcake spin slicing up nectarines and
macerating in Framboise, spooned over a fluffy biscuit topped off with
mascarpone whipped with lemon curd. Insert heavy sigh here. Lovingly lay slices
over fresh pizza dough finishing with gorgonzola, lemon thyme and toasted
walnuts baked in a hot oven marrying flavors for life. Transform cereal with
white nectarines, berries and yogurt motivating your taste buds to sing louder
than the most talented mourning doves. <o:p></o:p></span></div>
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<b><u><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;"> </span></u></b><b><u><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">Grilled Nectarines w/ Whipped Mascarpone</span></u></b></div>
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<b><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;"> </span></b><span style="font-family: 'Century Gothic', sans-serif; font-size: 10pt;">4 nectarines, split in half and stone removed</span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">2 tablespoons of olive oil<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">1 cup of mascarpone cheese<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">1 tablespoon of honey<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">Brush the cut side of the fruit with olive oil and
place on the grill. Brush the skin side for when you turn. Grill on each side
about 3 minutes. Remove from grill.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">Place mascarpone and honey in a small bowl and whip
together. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">On a plate, place the nectarine, cut side up and
fill with a dollop of mascarpone. Serves 8.<o:p></o:p></span></div>
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<b><u><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">Nectarine and Blueberry Shortcake<o:p></o:p></span></u></b></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">2 nectarines, spit, stone removed and sliced<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">1 pint of fresh blueberries, cleaned<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">2 tablespoons of sugar<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">1 teaspoon of balsamic vinegar<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">4 shortcakes<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">½ pint of whipping cream<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">½ pint of crème fraiche<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">1 tablespoon of sugar<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">Mix the nectarines and blueberries with 2 tablespoons
of sugar and balsamic.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">Whip cream to a very soft peak. Fold in the crème
fraiche and 1 tablespoon of sugar.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">Split shortcakes and place on individual plates.
Spoon fruit over one side of them and dollop whipped cream on. Place other side
on top and dollop a little more cream on top. Serves 4.<o:p></o:p></span></div>
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lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-28103788105797061972015-04-19T17:51:00.001-07:002015-04-19T17:51:32.213-07:00Strawberries of love, sexy asparagus, glorious fava's in the markets now!<div class="MsoNormal">
<span style="background: white; color: #666666;"><span style="font-family: Arial, Helvetica, sans-serif;">I procured the sweetest little gems of organic strawberries at the Diablo Valley Farmers Market yesterday from Rodriguez Berries out of Watsonville. Perfectly picturesque and they tasted like spring, like love, like candy, like the vision you have in your flavor place memory place in your head good. Yep that good. True season strawberries, not hoop grown with half flavor. Also in hard and strong are local asparagus, favas and green garlic. In my mind one of the holiest of food trinities around and short lived so take advantage while they are local and in our markets.</span></span></div>
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<span style="background: white; color: #666666;"><span style="font-family: Arial, Helvetica, sans-serif;">Long known as a symbol of love and fertility, astrologically
governed by Venus closely wound among their tendrils, strawberries are
supremely awaited come springtime in the West. Heart shaped, colored in varying
shades of pink to red proudly bearing every color of magenta in between,
strawberries are representative of love and rebirth, renewal and hope. In South
America around 1300 strawberries were used as currency representing life, among
other attributes. Romans have long valued strawberries for healing powers
reputed to range from gastric ailments to tightening loose teeth. Cherokee
mythology romanticizes strawberries as saving their race when the first man and
woman quarreled. As she ran away God placed a basket of strawberries in her
path tempting her to indulge and as she did her rage turned to love and she
returned to her man. Greek mythology firmly places strawberries roots in line
with the Goddess Aphrodite whose tears of despair shed by the death of her
Adonis fell in little red hearts, strawberries. In the Middle Ages,
strawberries were synonymous with temptation and seduction. Chocolate dipped
strawberries are one of the most popular selling item come Valentine’s Day
second only to the ruby red heart shaped box of chocolates. <o:p></o:p></span></span></div>
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<span style="background: white; color: #666666;"><span style="font-family: Arial, Helvetica, sans-serif;">Supremely sweet and intoxicatingly fragrant when picked and
eaten in season, its no secret that strawberries have long been used as a draw
for customers in early spring farmers markets, alluring shoppers as they stroll
past fruit laden tables unable to resist the pull of a luscious three pack.
Habit forming, when eaten out of the basket, strawberries also have amazing
pairing abilities for sweet as well as savory combinations…. Sliced into salads
of tender, sweet greens along with local chevre and toasted chopped almonds
needing only a squeeze of lemon juice and a dash of fruity olive oil this
creates a salad rivaling any of the best restaurants offerings. …..
Strawberries macerated in a bit of good balsamic with a dripping of honey
spooned over good ice cream could make you swoon and eat a second helping no
matter what your brain says. Seduction……Ubiquitous short cake, biscuit style
screams for strawberries and sliced fresh figs with fresh orange juice squeezed
into the mix to be lavishly garnished with sweetened mascarpone and sprinkled
with love to tempt whoever needs tempting.….Grilled strawberries and peaches
tossed with lemon oil coated fresh baby arugula showered with toasted
prosciutto is a match even Venus could not have dreamed up. Love, temptation and seduction aside, in
season, fresh, local strawberries take the cake and all the frosting for being
the most anticipated of spring fruits…..except possibly cherries may be a
little competition….<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 11pt;">After a long winter, as if by vegetal spirit
summons, around mid spring, asparagus makes an ethereal appearance amidst
winter vegetable leaden tables at farmers markets. Long or short, thin or fat,
as with other important items, size does not matter, personal preference only
dictates what lands in heavy shopper bags. Tight tips are a must going from
purple to green; firmness does matter, with asparagus having most flavor in the
<i><span style="color: #252525;">points d'amour</span></i><span class="apple-converted-space"><span style="color: #252525;"> </span></span><span style="color: #252525;">("love tips") that were served as a delicacy to<span class="apple-converted-space"> </span></span></span><a href="http://en.wikipedia.org/wiki/Madame_de_Pompadour" title="Madame de Pompadour"><span style="color: windowtext; font-size: 11pt; text-decoration: none;">Madame de Pompadour</span></a><span style="font-size: 11pt;">. <o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Most of our asparagus heralds out of the central
valley of California. Holding great significance in the San Joaquin River
Delta, enough so to have Stockton honored with the location of the Asparagus
Festival annually, asparagus also figures heavily in Britain with the Vale of
Evesham in Worcestershire laying claim to title of largest producer in Eastern
Europe with an immense weeklong festival honoring the herbaceous spring
flowering perennial there too. <o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Ancient in origin, the medicinal diuretic asparagus
is seen pictured in a 3000 year old Egyptian frieze as well as boasting title
of mainstay at the Roman festival of Epicurus being used frozen from the
previous season. Effects of consuming asparagus relating to scents of urine
have long been noted with Marcel Proust stating in a letter to Benjamin
Franklin in 1781 that “asparagus transforms my chamber pot into a flask of
perfume.” In A Treatise of all Sorts of Food dated 1702, Louis Lemery says
“everybody knows asparagus causes a powerful and disagreeable smell in the
urine”. It has been researched well and most scientists believe that it occurs
to everyone’s urine but a few are missing an olfactory gene and can’t smell it.<o:p></o:p></span></span></div>
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<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Used as a companion plant to tomatoes, asparagus
repels harmful root nematodes that affect tomato plants while tomatoes repel
the dreaded asparagus beetle. Having opposing seasons of peak production is yet
another sweet convenience of nature. <o:p></o:p></span></span></div>
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<span style="background: white; color: #252525; font-size: 10.5pt;"><o:p><span style="font-family: Arial, Helvetica, sans-serif;">
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<span style="font-size: 11pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Commencing asparagus season properly requires
celebration on all levels of dining…. For breakfast sauté sliced tips and stalks
in butter and green garlic and scramble with eggs and chevre consuming with
fresh baguette and champagne….. Lunch requires chilled poached asparagus served
with mustard vinaigrette and chopped chives while evening consumption demands….
asparagus is tossed with fruity olive oil, garlic and salt and placed on a hot
grill to blister tender skins and be drizzled with balsamic. ….Sauté prawns
with sliced cremini, sliced asparagus and garlic splashing with vin blanc and
enriching with cream to reduce and lap up….. Dipping steamed tips into a soft
poached egg sprinkled with cracked sea salt and feathery puffs of grated
Manchego serves intimate midnight soirees unforgettably well.<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ancient
and exotic, coveted tender, baby pods and big, fat, luscious adults, fava beans
are an amazing culinary treat with a short season. Often planted as soil
amendment adding nitrogen in infancy and carbon at the end cycle, fava’s are
also an incredibly sexy treat to slowly devour. Clip ends off whole baby beans,
pod and all, lube up with olive oil and season with salt placing on hot grills.
The heat crisps up outer shells while steaming inside pods. In the farmers
markets for a few more weeks, their season coincides with green garlic and
asparagus creating the spring trilogy so popular among foodies everywhere once
exposed. Rack up brownie points for time and energy displayed retrieving those
two sumptuous green buds under lush padding. Pop beans from pods blanching a
few minutes then ice bath quickly. Slip beans out of yet another shield pondering
opportunities. Sautéed simply in olive oil and green garlic is a favorite first
of the season prep. Mashed with olive oil, green garlic, lemon and salt and spread
on toast, celery or your body, can be breathtaking. Toss tiny halves into salads combining
greens, tangy apricots, chevre and olive oil. Eating seasonally has benefits.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u><span style="font-size: 9pt;">Spring Asparagus Soup w/ Parmesan Toast</span></u></b><u><span style="font-size: 9pt;"><o:p></o:p></span></u></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 pounds fresh asparagus, chopped<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 green garlic, cleaned and sliced<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons olive oil<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 cups stock<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ cup cream<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon fresh grated nutmeg<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons rice vinegar<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt and pepper to taste<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">8 to 12 baguette slices<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ cup freshly grated parmesan cheese<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Sauté green garlic in olive oil until slightly
caramelized and transparent. Add asparagus and sauté 3 minutes until bright
green. Add stock and bring to a boil. Simmer for 15 to 20 minutes until
asparagus is tender. Add cream, vinegar and nutmeg. Bring back to a boil and
turn off heat. Puree with a hand held immersion blender or a regular blender
and season to taste with salt and pepper.<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Place baguette slices on a baking sheet and
sprinkle with cheese. Bake in a *350 oven for 8 to 10 minutes until cheese is
bubbly and crouton is crispy. Use to garnish soup. Serves 4 <o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u><span style="font-size: 9pt;">Grilled Asparagus w/ Balsamic Vinegar</span></u></b><u><span style="font-size: 9pt;"><o:p></o:p></span></u></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 pounds asparagus ends trimmed<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons olive oil<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 to 2 tablespoons balsamic vinegar<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Toss asparagus in a bowl with olive oil and salt to
coat.<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Grill on low heat on a gas grill or on the low
temperature end of a charcoal grill.<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Grill until the outside skin begins to blister and
turn bright green.<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Remove from heat and place on a platter. Sprinkle
with balsamic and a little more salt to taste. Serves4<o:p></o:p></span></span></div>
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<b><u><span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Risotto with Green Garlic and Asparagus<o:p></o:p></span></span></u></b></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 large red onion, chopped<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons olive oil<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ cups Aborio or Carnaroli rice or you can
substitute barley for more fiber and protein<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">about 6 cups stock, heated<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons olive oil<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 pound asparagus, sliced in ¼ in pieces<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 stalks of green garlic, cleaned and sliced<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">6 ounces of grated parmesan cheese<o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons chopped parsley<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt and freshly grated pepper<o:p></o:p></span></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat olive oil in a deep, heavy sauce pan. Add
onions and sauté for about 4 minutes until they begin to caramelize. Add the
rice and sauté for 3 to 4 more minute until the rice becomes opaque and starts
to brown. Add a cup of stock and let it come to a boil. Stir well and reduce
heat slightly to a simmer. When stock is almost absorbed add another cup and
let absorb. Add another cup and keep repeating until risotto is creamy and
almost soft. Turn off heat and in another sauté pan heat the olive oil and
sauté green garlic and asparagus until both are bright green. Stir into rice
and season with parsley, salt and pepper. Serve with grated cheese. Serves 4.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-61687250562532028102015-02-12T15:20:00.001-08:002015-02-12T15:20:11.318-08:00a short lifeRecently there was a really huge loss in our community. A treasured friend's son made a long term decision for a problem that was insurmountable to him. He really and truly felt that this was the only way for him, and he pondered it for many of his 19 years. You really want to go straight to definable reasons and name this kind of devastating action when it happens so close. His Mom does not know what to do. His Dad is suffering. If he could know what his choice would do to his Mom for the rest of her life, would he have chosen death? How can the human mind grasp this amazing, gifted, sports savvy, talented, funny, seemingly happy young man's decision? How do we explain the unexplainable or reason the unreasonable? Can we accept this choice he made, be sad and move on? Mental illness and depression are sneaky for sure. We know this now. Jake taught us this. How do the parents move on? Therapy, grief counseling, groups, are they band aids or real tools. God only knows at this point. Its still so raw. It only happened a couple weeks ago. How long until my friend can experience one of her favorite pastimes and joy's in life and let herself listen to music and enjoy it without guilt or simply smile or laugh without guilt? Or anything without guilt? How do you put one foot in front of the other everyday? One other friend who's daughter was tragically killed in an accident last year says fake it till you make it and then a day may come where you notice that you aren't faking today.<br />
<br />
I'm a spiritual gal all the way through. My tools include angels, goddesses, tarot cards, flowers, yoga, positivity, anything I can get to help me be a better woman but I can honestly say that I am not sure what I would do in her shoes. I love my friends so much and there is a sense of helplessness in what you can do to help the pain, it will never go away.<br />
<br />
If her son had any inkling or was in any frame of mind to have an inkling of the havoc he would wreak, he would not have hurt his Mom like this. So the place we have to go to is once again, mental illness. It is prevalent in our young folks and maybe we could use a little more education regarding this one time solution kids are choosing more frequently these days than in the past. I dont know any answers, I only witness the pain of those left behind to pick up the pieces and move forward. I love this song that Patty Griffin sings and it resonated with me when I was listening to her album for the millionth time and heard it differently. What if this is what Jake meant in his note? "Mom, just climb up to that mountain and listen for God, or whoever your higher power may be. It will help you, I promise". Its what I heard anyway......<br />
<br />
RIP Jake. I hope you are supremely happy and navigating your new existence through peace and joy and I'll watch out for your mama as best as I can. Love you kid. Lesleylesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com1tag:blogger.com,1999:blog-2213283300332484026.post-16025363535908696812015-02-12T13:03:00.001-08:002015-02-12T13:03:46.129-08:00Patty Griffin - Up To The Mountain (MLK Tribute) - Ver. 2<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/F8ZC8VZLk54" width="480"></iframe>lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-32682940170194592782014-11-10T16:27:00.005-08:002014-11-10T16:27:53.485-08:00Kale - It's what's for dinner<div class="MsoNormal">
<b><u><span style="font-family: "Century Gothic","sans-serif"; font-size: 11.0pt;"><br /></span></u></b></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span style="color: #252525; font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">All through the Middle Ages Kale was beloved throughout Europe
owing to ease of cultivation, nutritional value density in times of depression
and bright, clean flavors. Many countries have major traditionally patriotic
culinary dishes such as soups and stew that completely revolve around kale to
this day. One of the Three Graces in Greek Mythology was named Kale for her tenderness
and beauty, a true depiction of Kale, the vegetable. Across Northwestern Spain
practically every village boasts huge community gardens burgeoning with six
foot high kale and endless potato plants ensuring plenty of love for their
regional kale and potato soup, as well as massive fodder for their dairy cows.
Celtic vegetable lovers mix sautéed kale with mashed potatoes for the traditional
Colcannon, served with sausage and coins to ghouls on Halloween. Savvy Italian
gastronomes grow Cavalo Nero or Tuscan Kale as the main ingredient in
Ribolitta. During World War ll, kale was acutely present in every victory
garden purposely provoking better nutrition during severe food rationing. <o:p></o:p></span></div>
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="color: #252525; font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">Perfectly composed leaves and stalks
filled with sweet nooks and crannies, curly or flat, light to rich algae deep
green as well as purple and red tones, kale is an oasis of beauty and nutritionally
unfrugal with health invoking attributes. Anti inflammatory inducing big guns
such as </span><a href="http://drewramseymd.com/index.php/resources/detail/sulforaphane"><span style="border: none windowtext 1.0pt; color: windowtext; font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-border-alt: none windowtext 0in; padding: 0in; text-decoration: none; text-underline: none;">sulfurophane</span></a><span class="apple-converted-space"><span style="color: #333333; font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;"> allow your liver and other organs and cells to better access
and detox creating a fountain of youth effect throughout your body. Vitamin K,
C, D, fiber, folate, more calcium than milk cup to cup, iron, and protein the
list goes on. It’s good for your brain as well owing to a compound called
kaempferol working much like resveratrol in red wine creating feelings of
euphoria. Kale and chocolate combined could possibly create world peace and
life everlasting.<o:p></o:p></span></span></div>
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span class="apple-converted-space"><span style="color: #333333; font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Slice
kale stalks and simply sauté in hot olive oil and garlic adding a squeeze of
lemon juice to finish for a time constrained narcotic treat. …Tear sweet kale
leaves leaving out ribs into a pile and toss with alluring olive oil and sea
salt, place on a foil line baking sheet in one layer and bake 325* for 12
minutes creating luminously crunch chips to satisfy pesky crunch attacks…..Boil
fresh capallini and toss copious amount of chopped kale into pasta water a
minute before draining. Drain all together placing pan back on the flame to add
butter and red pepper flakes garnishing with grated reggiano for a divinely
inspired illegally fast anytime meal….Chopped kale tossed with sliced white
nectarines, sun gold cherry tomatoes, sliced cucumbers and feta, drizzled with
fresh lemon juice and lemon oil, salt and pepper creates momentary surrender to
logic….. Toss whole kale leaves with olive oil and salt and place on a hot
grill for a few minutes to mesmerize with a bit of char and serve alongside
herb and lemon marinated grilled prawns or velvety wild salmon napped with
fresh tomato salsa…..Ensuring a day’s origins with health and energy completely
present in every body particle, the addition of a couple handfuls chopped fresh
kale to any smoothie guarantees a lusciously smooth, creamy adjustment of any hunger incurred attitude
problems for hours to come. Kale – its what’s for dinner.<o:p></o:p></span></span></div>
<div class="MsoNormal">
</div>
<div style="background: white; line-height: 15.75pt; margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal">
<b><u><span style="font-family: "Century Gothic","sans-serif"; font-size: 11.0pt;">Fresh Kale
Salad w/ Pomegranate Arils and Fuyu Persimmons</span></u></b></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 11.0pt;">1
large bunch kale of any kind, sliced and washed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 11.0pt;">2
tablespoons olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 11.0pt;">Juice
and zest of 1 to 2 lemons or 3 tablespoons rice vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 11.0pt;">1/2
cup pomegranate arils<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 11.0pt;">2
Fuyu persimmons, sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 11.0pt;">1
bunch green onions, sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 11.0pt;">Sea
salt and pepper to taste or Braggs Amino Acids to taste<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 11.0pt;">Toss
kale, tomatoes, fruits and green onions in a large salad bowl. Drizzle on lemon
juice, zest and olive oil and toss well. Season w/ Braggs or salt. Let sit a
few minutes to gently “cook” the kale for a few minutes or up to an hour before
serving. Serves 4 to 6.<o:p></o:p></span></div>
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-65684148615525145042014-10-21T18:57:00.001-07:002014-10-21T18:57:15.035-07:002015 farmers market lovers calendar is here!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibWvnQ9azNgemQ9aDpACJ2pM3n59BzILTtVfhYP2tEi-jwvacR2vfadlwZTygoOb3RWjYihPscRo1RaX-2kWe0YEWpeR40fsp4IBmDMJ60wtt4-ogR9PMMU5QvjHQQtDBzThkRZdw4as/s1600/calendar+cover+2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibWvnQ9azNgemQ9aDpACJ2pM3n59BzILTtVfhYP2tEi-jwvacR2vfadlwZTygoOb3RWjYihPscRo1RaX-2kWe0YEWpeR40fsp4IBmDMJ60wtt4-ogR9PMMU5QvjHQQtDBzThkRZdw4as/s1600/calendar+cover+2015.jpg" height="320" width="205" /></a></div>
5th year anniversary of the calendar! Yay! Dave's art is better than ever. Available at Mrs. Dalloways in Berkley, Orchard Nursery in Lafayette, Orinda Books, Rakestraw Books in Danville, Kitchen Table in Walnut Creek and once again in all the 3 Gardener stores in Berkeley, Ferry Plaza and Healdsburg. More locations to come. Also available on my website at www.lelseystilesfoods.com. Also message me at lesleystiles@comcast.net and if possible I will bring it to you!!lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-78587916870394013402014-10-13T19:30:00.000-07:002014-10-13T19:30:10.844-07:00persimmons with a chance of rain<div style="background: white; line-height: 16.8pt; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span style="color: #252525; font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">As autumn begins to fully engulf the Diablo Valley, it becomes
obvious that the sexy fruits of summer are on the wane departing almost as
quickly as the seasonal farmers markets close until spring. Tastes must adjust
to winter fruits and vegetables and for this writer that is an easy task to
accomplish. Apples are everywhere in every shape, size and flavor palette from
tart to sweet pleasing all involved. Grapes are massive in their bulk at year
round farmers markets and also come in just as many varieties. Thomcord is a
really interesting mix of a Thompson seedless, for the sweet no seed person
while it is crossed with the Concord grape reminiscent of childhood snatches
off the old lady across the streets grape arbor and jam on your P B and J. Seed
less, purple and super sweet, brings complete joy with every bite. <o:p></o:p></span></div>
<div style="background: white; margin: 6pt 0in;">
<span style="color: #252525; font-family: Century Gothic, sans-serif; font-size: x-small;"><span style="line-height: 16.8pt;">Persimmons have gained enormous popularity in the past several
years mostly due to the availability of Fuyu varieties. Persimmons are
plentiful the world over being grown in over 30 countries for business as well
as pleasure. The Unites States </span><span style="line-height: 22.3999996185303px;">doesn't</span><span style="line-height: 16.8pt;"> even measure on the export scale coming
in even under Iran. Divided into astringent and non astringent varieties both
have equal beauty and magnificent taste value. Fuyu persimmons, flat sort of
smashed and squat looking </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #545454; font-family: 'Century Gothic', sans-serif; font-size: 10pt; line-height: 16.8pt;">translucent orange orbs calyx intact at stem end, are the non
astringent kind eaten crunchy as you would an apple. Many different kinds of
non astringent persimmons exist out there but most common ones easily found at
farmers markets are Fuyu, Chocolate Fuyu and Jiro. Being a little newer to the
party than bosom buddy Hachiya, Fuyu’s and friends can be confusing as the
massively astringent ones, mainly Hachiya, need to be eaten when totally soft.
Not so there but they are still good when they are super ripe and soft to use
for baking in cookies and bars….Cut firm Fuyu’s into crunchy romaine and crisp
spinach greens along with creamy chevre, toasted almonds and orange segments
for a fabulous holiday salad……Any holiday party is enlivened by a bowl of
Fuyu’s on the table to be eaten at will. </span><span style="color: #252525; font-family: 'Century Gothic', sans-serif; font-size: 10pt; line-height: 16.8pt;"><o:p></o:p></span></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #545454; font-family: 'Century Gothic', sans-serif; font-size: 10pt;">Elongated heart shaped Hachiya, astringent
variety, is sometimes referred to a God’s Pear or Jove’s Apple going back into
history when drought or freezes would brutally conquer an area in Asia where
they originated, but these trees would be standing with fruit waiting to be
picked. Persimmons are extremely generous with healthy agents for our bodies
and have staved off hunger over the millennium. Fiber, vitamins C, K, A and
iron are present and willing in every one you eat. Hachiya are full of tannins
and will cause brutal pucker up if eaten totally unripe. Leave on a counter or
if you are in a hurry, place in your freezer till solid and defrost for instant
gratification and yummy cookies. Persimmon pudding is a seasonal treat not to
be missed. Days of yore had you steam it in a coffee can on top of the stove
but I just bake it in the oven for a heartwarming and tummy tingling treat. </span><span style="color: #252525; font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">In<span class="apple-converted-space"> </span>Southeast
Asian countries<span class="apple-converted-space"> </span>after harvesting,
'Hachiya' persimmons are prepared using traditional hand-drying techniques
leaving a mysterious white film on the incredibly sugar sweet slices. In<span class="apple-converted-space"> </span>some countries fruits of astringent
varieties are sealed in jars filled with<span class="apple-converted-space"> </span></span><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;"><a href="http://en.wikipedia.org/wiki/Limewater" title="Limewater"><span style="color: windowtext; mso-bidi-font-family: Arial; text-decoration: none; text-underline: none;">limewater</span></a></span><span class="apple-converted-space"><span style="color: #252525; font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;"> </span></span><span style="color: #252525; font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">to get rid of bitterness. Persimmon trees drop their
leathery green leaves around October leaving all the bright orange orbs undressed
but gorgeously ready for the autumn party. <o:p></o:p></span></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span style="color: #252525; font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: Arial;">Until the rains commence, trails on local ridges are astounding
in stark beauty. Spider webs caught glistening in the sun, drops of dew trapped
by thirsty silk, coyotes frolicking mere yards from you, hawks actively,
noisily, musically seeking love and refreshment, owls topping trees of all
kinds including us in their secret language among each other, we live in
wonderland. Get out and feel it.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><u><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">Persimmon Cookies<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">Makes
50 cookies<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">1 cup
butter</span><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">
or coconut oil</span><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;"><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">¾ cup
molasses sugar (from Trader Joes) or turbinado or brown sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">¾ cup
granulated sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">2 eggs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">11/4
cup persimmon pulp (about 2 large or 3 small persimmons)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">21/2
cups wheat flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">2
teaspoon kosher salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">1
teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">2
teaspoons fresh ground cinnamon<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">½
teaspoon fresh ground nutmeg<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">1 cup
chopped and toasted walnuts<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">1 cup
raisins (the dried Thompson Seedless grapes from the Farmers’ Market are
awesome)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">Preheat
oven to 350* and spray cookie sheets with canola oil or line with parchment
paper.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">Mix flour,
salt, soda and spices together and set aside.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">Combine
butter and sugars and beat until smooth.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">Add the
egg and persimmon pulp and beat well.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">Add the
dry ingredients into the wet ingredients and mix until incorporated.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">Add the
raisins and nuts and mix until incorporated.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">Drop by
spoonfuls onto the cookie sheets and bake for 10 to 12 minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri;">These
cookies are cake like and will seem too soft but pull them out anyway as they
will be nice and moist. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
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lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-37307138063821105522014-10-13T19:29:00.000-07:002014-10-13T19:29:01.461-07:00more Camino musings<div class="MsoNormal">
Legs quivering, lungs burning, scaling mountain tops, previously
unthinkable to achieve, after an astoundingly steep, rocky climb, we conquer yet
another summit. After 350 miles of hiking, we reach the commanding Cruz de Faro.
Cross of Light, symbolizing that which is no longer of service to us, can be
released to the cross. Worries, troubles, anxieties and anguish can be
transferred to a rock, and left under the cross. Accompanying this release of
worldly worries, the cross also represents a guiding torch to those who have
passed this life before us easing their souls away from sorrow into joyous eternity,
leading some to leave a ribbon or gift for those departed loved ones assuring
them all is fine down here, no need to worry about us. Traversing the seemingly
endless Meseta, plenty of time accrued to transfer cares to our rocks along
with wondering how much a rock can absorb. This amazing rose quartz rock, a luminous
cross etched in its center, crossed my path, perfect for the long awaited
experience of surrender along with a ribbon carried for 350 miles, tying up for
Kate and Riley, hoping to ease their worries of family sorrows accumulated in
the past year. </div>
<div class="MsoNormal">
Precariously stepping down the mountain, more difficult than
crawling up, the terrain returned to astoundingly beatific, precious villages
with winding stone streets, gorgeous stone houses sporting planter boxes
overflowing with tender scarlet geraniums delightfully greeted us around every curve.
Looking over each valley to cathedral spires in the distance seemed surreal and
almost unattainable but there we were looking for shelter and food, a place to
wash out our clothes and a glass of wine to complete the day. Scaling two 4200
foot peaks over 6 or 7 hours, we cross into Galicia through the mystical,
magical village of O’Cebreiro, imagined or real, images flashed and lost in the
same instant of civilizations came before us, guiding us closer to the
completion of our journey. Galicia was settled originally by Celts only to be
conquered by Spaniards leaving many Druidic traditions intact. Music became
laden with bagpipes and kilts were not unusual along with mud made round houses
called Palloza’s. As we trudged into Fonfria looking for a nights rest, we came
upon the only Albergue available in town and found a room along with a meal.
July 25 is the Feast of St. James and we hit it so good. Our hosts had a fiesta
planned for the occasion in the manner of the Celts with a Quemate midsummer
gathering complete with Aruzo and incantations. Aruzo is white lightning liquor
in a pot with apple juice, apples, oranges, peppercorns, coffee beans a whole
lot of sugar and some other secret ingredients. Our hostess, Angela of Celtic
and Spanish ancestry, holds forth at the
ceremony, mixing the cauldron and
lighting it on fire, issuing incantations meant to release fears holding us
back from anything for the year ahead. Lights out, pot ablaze, singing and
shouting, we pass a delightfully amazing evening culminating savoring the torte
de St Jacques, an almond and orange tart, breathtaking, intoxicating. </div>
<div class="MsoNormal">
We used every ounce of that ceremony to complete an
unkillable distance to Sarria, a brutally hilly, blazing sun day of 20 miles
that ended with yet another of these wonderful villages that for some
inexplicable reason has 100 steps up, literally, I counted, to get into old
town and our pension our evening slumber. Well worth the effort into a village
offering traditionally succulent seafood as well as an uncompromising view of
town through our window plus the added perk of being shocked awake at midnight
by exciting, brilliant fireworks celebrating a local wedding. Sarria represents
the last 100 kilometers of the Camino where many people commence their journey
as the government awards anyone completing minimum the last 100 km of the trail
with the Compostela or certificate of completion. Our trip changed overnight as
all the “short timers” crowded the trail as we were following the sunrise out
of town the next morning. More people than we had seen in 5 weeks. Smoking,
loud, music blaring out of phones accosted us at every turn. Culture shock we
needed to get used to. We saw many injuries as people carelessly ran and power
walked the 60 miles to get their piece of paper. A few mornings later as we
started out with headlamps, chasing the sun, our last day on our path into
Santiago arrived. Mixed emotions logically rise to the surface as 35 days of
backpacking come to a close. Passing by a huge Albergue, 500 beds, on the
outskirts of Santiago, I emotionally tumbled into the enormity of our
adventure. Tears filled my eyes as I at last found Santiago in my focus below
us. Sorrow and joy, blended into a luscious soufflé of adventure and liberation
permeating every cell as our last view of the amazing cathedral appeared on the
horizon. Santiago greeted us with live music scattered about the old town along
with fireworks and crowds of raucous party people celebrating the last day of
July signaling the end of the feast of St. James in the village where his body
lies beneath stones in the enormous and hallowed cathedral. After completing
the trail with a trip to the end Of The World, Finnistere, on the Spanish
Pacific Ocean, with a coastline rivaling our Big Sur’s, as the billowing botefumeiro
swayed back and forth spilling incense perfumed plumes of smoke at our final
pilgrim mass, I reflected on many wonderful new friends met on the trail with uncountable
lessons on survival and endurance in my heart. The Camino De Santiago, a
journey for the books and one recommended highly by this unboundingly grateful
pilgrim and I vow to use the steely strength I gathered physically and emotionally
to embrace new as well as old challenges in my life, overcoming and assisting where
I may. Buen Camino.</div>
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lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-10001795920340572812014-09-24T15:48:00.001-07:002014-09-24T15:48:49.769-07:00<div class="MsoNormal">
<span style="background: white; color: #141823; font-family: "Century Gothic","sans-serif"; font-size: 9.0pt; line-height: 115%; mso-bidi-font-family: Helvetica;">We actually navigated our way across northwestern Spain by scallop
shells and yellow arrows placed hither and yon by a team of international
Camino freaks that volunteer throughout the year. Walking along wondering about
your direction and if lost is a possibility and they appear, a rock or ancient
stone marker or even a tree trunk on the far side of the road with a yellow
arrow painted on it, saved. We spent a good deal of time looking for markers by
sunlight or headlamp as we headed out before dawn most mornings beating the
heat, especially amazing walking under the super moon. The Camino always provides. Castles and monastic
ruins appear around many a turn in the trail, each village boasting churches
beyond plentiful with asto<span class="textexposedshow">unding amounts of riches
displayed on enormous alter pieces painted with gold and embellished with
carvings, jewels and gem stones, statues and paintings, depicting various
scenes of religious deities over the millennium, precious even in decay. Initially
it caused uneasy ghoulish visions of poor slaves and serfs dying after short
horrible lives to provide the labor making it possible to build these enormous
houses of worship, but chains of history along the Way provided a deeper
understanding into the culture surrounding the anvils of circumstances in the
villages. We do it different here is my short story although insight into
relationships between many forms of religion and people over centuries along
the Camino de Santiago is fascinating.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="textexposedshow"><span style="background: white; color: #141823; font-family: "Century Gothic","sans-serif"; font-size: 9.0pt; line-height: 115%; mso-bidi-font-family: Helvetica;">A special 7 day segment of the Camino
described as the Meseta, a high plain that we climb several thousand feet to
get to, but once ascended unfolds into unrelenting flat wide, gravel paths, brutal
underfoot going on for miles with little to no shade or villages, only endless
fields of dry barley, disorienting us to where we would light next. Until now
we had been climbing mountains and traversing valleys, lush and green filled
with water and flowers and many a village to rest in taking off shoes and back
pack to enjoy chocolate and diet coke before moving on again. These brutally
long incendiary stretches actually are referred to as the “soulless senda” in map
books. One of the flat paths unexpectedly, gloriously escorted a wide canal
that was used a thousand years ago to move grain and agricultural products
throughout the region with old locks beautifully still in place. Churches and
villages on the Camino are totally centered on the pilgrimage and most have
special pilgrim masses daily, crescendoed by pilgrims called front and center
for personal hands on blessings from the priest. We gratefully received any and
all help we could get.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="textexposedshow"><span style="background: white; color: #141823; font-family: "Century Gothic","sans-serif"; font-size: 9.0pt; line-height: 115%; mso-bidi-font-family: Helvetica;">Food is mostly the same along the Camino
with a few standout dishes, but most of the time it is a pilgrims menu that
someone at sometime decided was a splendid idea and on an the albergue
(hostals) circuit once sold on a commercial idea, hospitalieries all seem to
follow as it a financially profit driven venture by locals deriving their
annual income from pilgrims. Typical menu is 3 courses for 8 to 10 euro. Choices
are relentlessly similar and consist of what someone somewhere decided all the
international pilgrims would want. Spaghetti from Italy, creamy thick mayo
weird salad Russe from Russia, way over cooked mash of peas and other canned
products from UK, French fries from France!, and the one we ate every day,
salad mixta with lettuce, canned tuna, white asparagus and tomatoes, we think
from US. Sometimes olives or hard boiled eggs, possibly carrots, but the
protein was valuably high. Second courses are just as bizarre with even
vegetarian dishes containing some sort of pork product. We found luscious fruits
and nuts from the Mercado with pleasant shop keepers.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="textexposedshow"><span style="background: white; color: #141823; font-family: "Century Gothic","sans-serif"; font-size: 9.0pt; line-height: 115%; mso-bidi-font-family: Helvetica;">One particularly difficult</span></span><span style="background: white; color: #141823; font-family: "Century Gothic","sans-serif"; font-size: 9.0pt; line-height: 115%; mso-bidi-font-family: Helvetica;"> walk,
ridiculously longer than we had anticipated, stretched the performance of my 3
liters of water, reduced to a frightening gurgle sound, with about an hour of
blazing sun ahead to the next village. I had been keeping my head from insanity
of boredom by looking for the perfect heart cloud in a sky abundantly fluffy
bellowing with pure white clouds, to snap a picture of and send to my friend
Jackie Hopkins as I had been thinking about her Kate all day and she loved
heart clouds. Growing more agitated and parched by the second as I had no more
water, which I willingly admit is a security blanket on a good day for me, and
that sky would not perform for me, when out of nowhere, on our walking trail,
this dude in a minivan with loud music and a huge smile rolls up and hands us
all a bottles of ice cold water. Those bottles were painted with big pink
hearts. Got it after all, just her way and not mine. Goose bumps covered me
into the village as I felt her looking over us pilgrims trudging to our next
destination. We spent a wonderful night in his albergue amidst rabbits and
chickens, well fed and thoroughly quenched.<o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Century Gothic","sans-serif"; font-size: 9.0pt; line-height: 115%; mso-bidi-font-family: Helvetica;"><br /></span></div>
<div class="MsoNoSpacing">
<b><u><span style="font-family: "Century Gothic","sans-serif";">Camino De Santiago Pilgrims
Salad Mixta<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif";">1
pound mixed market greens on a large beautiful platter. Add a couple quartered
hard boiled eggs. Toss on some grated carrots and good handful Greek olives.
Slice on generous cucumbers and lots of halved cherry tomatoes. Flake on a can
of tuna. Drizzle with good olive oil and balsamic vinegar. Crack sea salt on
and share with, bread, loved ones and icy cold Albarino! <o:p></o:p></span></div>
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lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-58872759409017839872014-09-06T22:30:00.001-07:002014-09-06T22:30:22.669-07:00<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%;">Sitting around a nice house party at Stephanie’s
last September talking about doing this 500 mile back pack/trek/walk/hike called
the Camino de Santiago over the French Pyrenees and into Northwestern Spain to
the coast at Finisterre was one thing but almost a year later donning the
beastly pack and boarding a plane in San Francisco leaving our homes and
families for 6 weeks was quite another. Arriving in Paris, we had 19 hours for
walking, sitting in cafes and window shopping, not putting anymore weight at
all in the pack, before catching a train to Bayonne and winding our way by bus
to the beautifully sweet mountain hamlet of St. Jean Pied de Port where after
an amazing communal supper and communal sleeping we would begin our 500 mile or
785 kilometer jaunt ending eventually in Santiago Spain. St Jean is literally
the foot gate over the mountains and the trail has been used for centuries by
pilgrims seeking penance and joy, war criminals and heroes stealing through the
freezing nights to save the world and sheepherders grazing their herds. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%;">Our first few nights were spent in albergues
where bunk beds are arranged in 4 to 8 or so in a room and bathrooms are coed
and shared by many. Took these not spring chickens a minute to get used to it
donning shower shoes for sure. Dining was a family affair with all the pilgrims
staying at the albergues sharing a meal at long tables. We met more people than
carter has pills and made so many hard and fast friends that a bed or couch
awaits in most European countries should the need arise. We figured out the
back pack score pretty swiftly and sent a big box of stuff from our packs home
the morning before we started walking with no regrets at all. Our first day was
short but brutally steep climbing about 3000 feet in a few hours time. Constantly
accompanied by unending mountain vistas with sheep and goats aplenty,
breathtakingly lovely with air as sharp as a knife blade, as we trudged
anaerobic, red faced and puffing regardless of months of training to our goal
for the day. We heaved our bodies with our 23 pound packs onto the deck of our
insanely welcomed albergue in Orison for the evening being greeted with ice
cold mugs of local beer and salty peanuts. Sitting there with only the Pyrenees
in all their amazing foxglove, hydrangea and fern filled craggy but lusciously
green glory before us, fog creeping fingers slowly between valleys, all knowing
of the communal meal awaiting us, a gal met my gaze and we recognized each
other from Kelly Duarte’s Halloween party in
Martinez. Michele Matson lives in town and her hiking partner and long
time friend Jamie Kruse was born and raised in Martinez and her dad was the
mayor for several years when she was growing up. My mom was not surprised I ran
into someone I knew in the French Pyrenees in a place you can only get to by
hiking there. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 115%;">We found our bunks, did our laundry, took
showers and settled into our first real night on the trail eating Basque food
and drinking local wines with 30 other pilgrims, most on their first night too,
very festive, listening to sheep and night birds as well as pilgrims snoring,
until falling gently asleep filled with the knowledge that the next day would
bring the most strenuously brutal hike of the entire trip cresting the Pyrenees
and ending up at an 11<sup>th</sup> century monastery in Roncesvalles Spain.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><u><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Flan de Cafe<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1/2
cup sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">3/4
cup whipping cream<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">3/4
cup low-fat milk<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1/2
cup espresso coffee<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1
tsp vanilla extract<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">3
eggs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">1/4
cup sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">20
whole coffee beans<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">6
individual servings in ramekins.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Set
ramekins in a large glass baking dish (9-inch x 13-inch).<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Heat
4-5 cups of water in a pot for the water bath.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Put
a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup sugar.
With the back of a wooden spoon, keep sugar moving constantly until sugar is
completely melted, and of a rich medium brown color (caramelized).<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Carefully
spoon caramelized sugar into each of the 6 ramekins or large dish.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Pre-heat
oven to 325F (162C) degrees.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Scald
milk and cream in a saucepan. Remove immediately and stir in the coffee.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Meanwhile
in a mixing bowl, beat slightly 3 eggs. Mix in 1/4 cup sugar.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Stirring
constantly, gradually add hot cream mixture to egg yolk mixture. Stir until the
sugar is dissolved. Blend in vanilla extract. Ladle mixture into ramekins.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Pour
in hot water until there is about 1/2-inch of water in the baking dish for
boiling water bath. Fill about a third way up. Bake uncovered in water bath for
50-60 minutes, or until a knife comes out clean when inserted half way between
center and the edge of dish.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Note:</span></b><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;"> To
ensure the custard does not over-cook, check doneness after 45 minutes, then
every 3-5 minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Remove
ramekins from the water bath. Set on a cooling rack until lukewarm, then chill
thoroughly in refrigerator. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Un-mold
by running a knife around the inside edge of baking dish. Place a small dessert
plate on the top of the ramekin. With one hand under the ramekin and the other
on top of the place, turn over. Tap the ramekin and the flan should drop onto
the plate<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt;">Garnish
with the whole coffee beans and serve.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-54112527377272652992014-06-23T14:07:00.000-07:002014-06-23T14:07:12.861-07:00Walking the Camino de Santiago....that's right, a long one for sureWell after about a year of planning, waffling, making up our minds and sticking to it and training, with absolute and complete joyfulness I can say that the time has finally come to get on that plane and start walking. Along with a couple of my friends, we are going to walk the Way. We start walking on Friday, June 27, 2014, after a long plane ride and a sort of long train ride through some pretty amazing country. Prepared is probably an understatement. We have been training for months, walking the hills of Briones, Mt. Tam and Tilden, to name a few local areas to hike. Eschewing all sumptuousness and luxury, we are packed and repacked in our backpacks and have all the latest and greatest of minimal quick dry, ultra light ( sometimes sort of ugly) clothes. I have cut my bar of soap in half to reduce weight but the make up still is packed....we'll see down the road how long it takes for me to throw it away.Everything is limited in that there pack and it is still heavy but never more than I can handle and after wearing it full for a couple of months already all is good. So I say here and now before beginning up the Pyrenees.<br />
<br />
I have been told that this is the trip of a lifetime but I am making travel a reality in my life and I say it is the first in a long series of trips in a lifetime of really amazing journeys. Adventure and physicality are staples in my life especially as more suns circle our earth and full moons pass by. Our story starts in St. Jean Pied de Port at the base of the Pyrenees in France. The trail of Napoleon winds up the mountains and down the other side into Roncesvalles, Spain, in the Basque country. From there we meaner 400 plus miles to end at the Compostela de Santiago in Santiago, Spain. Future blogs will hopefully fill in those blanks in the blithe mention of walking 490 miles.We complete our journey traveling to the Western most point in Spain, Finisterre. We will be aiming for 15 or so give or take miles a day for about 33 or 34 days to complete the ridiculous aforementioned number of miles along incredibly scenic Basque routes through North Western Spain.<br />
<br />
Ancient is our path trod my millions over the millennia, humans alongside spirits guaranteeing great company on our journey. Hikers from around the globe looking for spiritual healing, reasons abounding running the gamut, countless inspirations and prompts for one foot in front of the other across the miles to rest in the comfort of local albergues or hostels catering specifically to the pilgrims of the Way. Nightly sharing of meals and bunk beds await. I am taking ear plugs but my experienced Camino friend says that you are so bushed by the end of the day that you won't need anything to block out the snores of a few hundred be mates.<br />
<br />
so I will try my best to share the history and beauty of my path roaming in and out of wifi and charging stations for my iphone to get it all down. Maybe I'll even learn how to get photos on!! Yay. Anyhoo, till then I offer and proffer the time honored greeting"Buen Camino".lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com1tag:blogger.com,1999:blog-2213283300332484026.post-87167532412632630152014-04-08T18:41:00.000-07:002014-04-08T18:41:15.444-07:00RIP Katrina
Katrina the wickedly lovable beer barrel black cat with yellow eyes that loved anyone who hated her and hated anyone that bestowed worship passed away today due to her sweet little fickle heart giving out. We don’t really know what happened and a kitty post mortem was not in the cards but we do know it was crazy fast. Is it harder when you know for a long while and keep her comfortable and love her like crazy for the little while left to pet and give her way too many treats prompting some to mention maybe a pound could come off behind their hand or to one day notice short breaths and take her to the vet and she dies right there? I know for her it was the way we all would want to go for sure but it was a shocking, breath taking, confusion causing few days for Luke and I.
Katrina was 9 years old when she died. Actually pretty young I guess. Most of our other kitties lived twice that but they were also a different breed and had pretty decent starts to life. Katrina was brought to us in a little tiny cardboard box, rescued lying next to her dead mother in a parking lot. We bottle fed her and she thrived, or actually blew into our lives like a hurricane, prompting her name. She was what I call a curtain climbing madwoman kitty. Always entertaining and as she slowed down after a couple years, one of her favorite pastimes besides chasing wildlife in her own wildlife territory was to sit on the arm of the couch and stealthily claw swat in nanoseconds all that passed by her place of relaxed attention.
She leaves behind her little sister kitty Trixie, who is lost without her nemesis as well as us and an extended group of close family and friends that will miss her. May the angel on your stone watch out for you and bless you in repose.
xooxoxox
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-68616529605752351022014-04-08T16:56:00.001-07:002014-04-08T16:56:20.361-07:00spring has sprung!My oldest sister was born on April Fool’s Day so we were all well versed in silly trickery and jokes on her special day, not particularly at her, but at us all. Coming from a family with endless siblings, we entertained ourselves well and constantly with pranks and jokes abundantly present at most times. The boys were the worst. Whether a brother, cousin or uncle, they had a tendency toward the gross fetes with a wicked twinkle emanating from the eyes and flowing outward. A frog down the back of a tee shirt or rubber snake shenanigans…. The girls expressed sweeter mischievousness in the forms of hiding a favored bra or locking the bedroom window so you couldn’t crawl back in come dawn. Even so we always loved the beginning of April. Walking the hood most evenings with my mom, we love looking at all the Easter yards overflowing with pastel colored flowering trees and bulbs. Pink camellias, tulips, lilac scented breezes and the promise of the pool opening soon, spring is hard core here with summer just around the corner.
Since we are in a drought officially in California water conservation is a big topic. Nonetheless it is still a good idea to get that summer garden in along with an efficient drip system to keep it going. Relaxing as it is to stand outside come dusk and check out your babies while watering them with a garden hose, it uses a lot more water than is needed. As I sit here penning this missive on March 14, the gardener guy on PBS is telling me it is ok to put my tomatoes in. Seems early but these are strange weather days indeed.
Farmer’s market tables are literally bowing under luscious piles of asparagus, leeks, spring garlic, potatoes, amazingly sweet, oh so dainty spring onions and so much more. We are picking greens from our gardens and sautéing them with the garlic or adding them to protein shakes like there is no tomorrow. After a long winter of broccoli and cauliflower, moving into asparagus season is almost illegal in the pleasure gained from a simple steam and crack of sea salt or sizzled on a hot grill drizzled with lemon oil. Carrots are crazy in season now as well. In conversations where carrots are mentioned, visions of those bizarre orange baby thumbs prolific in the grocery likely come up. Not a good representation of this amazing taproot family boasting parsley, fennel, dill and cumin among kin. Gently excavating your home grown carrot from loamy earth, devouring warm from the sun can be a religious experience. Next best is purchasing at your farmers’ markets with perky chartreuse fringe intact plainly displaying degree of freshness. Recognizably comfortable orange inside and out, carrots also come in purple, white, yellow and red with shades bordering on fluorescent dazzling eyes as well as sweetly captivating tongues. Reunite relatives by slicing carrots thin, tossing with toasted, ground cumin seed, olive oil and lemon completed by showering with finely chopped parsley and crumbled feta. Jazz up crudités by grilling slices of variously hued carrots, spring onions, asparagus and peas napped with tarragon and chive vinaigrette or a yummy homemade hummus dip. Have I mentioned carrot cake frosted with honey-vanilla cream cheese icing? Perfectly healthy treat!
The local hills have all greened up with wildflowers abundant and showy along the trails and in the canyons beckoning road weary travelers to enjoy the magnificence and peace our ridges have to offer in the simple joy of a walk. Happy Spring!
Carrot Ginger Soup
5 carrots, chopped
1 onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil
1 tablespoon fresh ginger, chopped
4 cups stock
2 tablespoons rice vinegar
½ cup crème fraiche
Salt and pepper to taste
Sauté carrots, onion and garlic in olive oil in tall soup pot for 5 minutes. Add stock and vinegar and simmer until carrots are tender. Puree and season with salt and pepper. Garnish w/ crème fraiche. Makes 6 cups.
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-87311604504392684382014-04-08T16:54:00.001-07:002014-04-08T16:54:42.083-07:00Taking off to a location thousands of miles away, in a different time zone, different season, traversing in a few modalities of vehicles and arriving after many hours, regardless of how it may present itself initially in your stress filled frontal lobe, is beyond exhilarating for me. Recently returned from a whirlwind trip to New York City. So fun. Pre senior girl friends gone wild. Becoming an annual tradition, the St. Patrick’s Day parade in the city is just dang fun. I have so many generous and amazing friends and Gigi is the NYC pusher girl while Sheila is the home base. Can I just say how incredible it is to actually have a home base in that city? Thank you Sheila!! We covered all the bases in a compressed period of time. Amazing jazz from David Hazeltine at Smoke jazz club, the Met, the all important and massively inebriated parade of St. Patrick, a great show, the miles of subway, great food and friends. I love that subway system. I love all the walking, miles of walking. There may be no better place on earth to watch people from every race and nation carrying on with everyday life. We were even in front of the Plaza Hotel with our friend Eloise. Eataly in Chelsea, a cooperative project between Mario Batali, Lidia Bastianich and many other amazing food players, is one of my favorite places to end my trip. Amazing rich Italian chocolate bunnies for my young man’s Easter basket, yes he still gets one, unbelievable cheeses, pasta, produce, oils, vinegars, the sweetest, freshest pesce, grossly accroutred butcher counter, coffee, vino, it just goes on and on. Three restaurants beckoned us and we chose the all fish one….scallops perfectly browned on top and bottom, an art to achieve, nestled on a mountain of mixed expertly sautéed wild and domestic mushrooms drizzled in a lemony sauce, divinely inspired, deceitfully filling every nook and cranny leaving me in a narcotic haze yet acutely present of my taste buds softly sighing with joy. Cocktails at Sirio’s on 5th avenue, watching the parade behind the incredibly luxurious glass of the Hotel Pierre, avoiding face freezing temperatures while ceremoniously sipping Jameson, again, and giggling waxing ecstatic with the pure pleasure of a brilliant vacation is really an inspired way to take a break from strolling the parade route even if just for an hour or two as that particular parade goes on forever and no matter how many breaks you take you can still pick up anywhere you choose to. Irish pubs are a must for this trip. For some reason, and trust me this rarely ever happens any other place or time, these pubs are full of handsome Irish men who totally appreciate the virtues of a California gal. So fun to flirt and kiss the Irish on their day. Again another fabulous trip to a far off land, leaving life at home, at a standstill and coming home to sun, a garden perched on the edge of breaking out in full glory of spring, squirrels racing in circles on the roof, jumping from tree to tree as two very happy cats, their rock has returned, salaciously gazing but rarely chasing as they lay in sun filled hiding places especially chosen for this purpose, Cheshire in their leisure comes to and end. Already looking forward to next year.
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-17731339959271372782013-11-06T13:31:00.000-08:002013-11-06T13:31:06.080-08:00Thank you Lisa!!!!College Park Organic Garden and Diablo Day Community School Organic Garden both have a new garden angel by the name of Lisa Meyers. Her company Meyers Homegrown Organics has been selling vegetable seedlings and plants at the Pleasant Hill Farmers Market all summer and as her season nears a successful end she has donated a huge amount of winter vegetable seedlings to our gardens for the students to plant, coaxing a long and fruitful winter crop from a living gift. Lisa and her husband Phil live in Pleasant Hill but Lisa is a Martinez native herself. Lisa and Phil’s inspired gift is the definition of full fledged community involvement in the gardens and have put an apple cheeked rosy glow on all of our students faces. We are immeasurably grateful and will surely support Meyers Organics in the future and we wish them a fruitful season as their business grows. As we traverse the cool season we look forward to a stunning winter garden overflowing with kale, broccoli, spinach, cauliflower and much more.
Tramping through pumpkin farms and the farmers markets always induces juicy imaginative ideas for cookies, pies, cakes and savory dishes. Especially charming are those divinely inspired Cinderella pumpkins. Deep red and magenta to almost make believe orange, the Rouge Vif d’Etampes looks like something out of a fairytale. Also known as Cinderella pumpkin, owing to the resemblance of a famous get away coach, this French heirloom cucurbit makes for excellent, long lasting décor. Legend has it that this pumpkin may have been the variety cultivated by the Pilgrims and served at the second Thanksgiving dinner. Don’t be captivated by her squashed, deeply ribbed good looks alone though as the molten orange flesh is creamy sweet, beckoning to be pie filling as much as savory treats.
Gently slice off top scooping out seeds, saving them to sprinkle with salty olive oil and roasted for crunchy tidbits alongside nibbles at the Thanksgiving gorge. Create a layered casserole inside the pumpkin by throwing sliced zucchini, chopped onion, grated parmesan and cooked spinach into the cleaned pumpkin. Top off with eggs beaten with cream and seasoned with salt and pepper. Put the top back on placing on a baking sheet in 350* oven for about an hour until the egg mixture has set. Use the rich flesh for pie, cookies and breads by cutting off top, slicing in half and scooping out seeds. Place in a baking dish with a ½ inch of water, cover and bake at 350* until soft. Puree or mash and use according to your recipe. You will likely have several recipes worth of pumpkin puree from just one so I measure it out according to recipes and freeze it in batches for later culinary tricks and treats. Add chocolate chips top any pumpkin cookie or bread recipe for a surprisingly addictive sweet. My motto: Two for décor and one to eat now. You will never buy a can of pumpkin again.
We have been greatly blessed with ridiculously gorgeous days and chilly evenings in our valley as the season changes and local flora and fauna in neighboring yards don sunset colors day and night with leaves turning crazy hues of almost unnatural reds and ghoulish oranges. This time of year is always challenging for adults to remain on the straight and narrow resisting urges to steal candy from wee ones amped into complete sugar induced joyfulness almost unhinged in the belief that they won’t notice a few missing peanut butter cups. Hope everyone was a little naughty and sated that annual gig.
As our slightly craze inducing season creeps up, stalking with holiday décor before Thanksgiving menu’s hit the planning stage consider the fact that a good hike in the hill around us can induce an amazing endorphin created narcotic haze seeping into every brainy nook and cranny as well as a good yoga class sooths tightened muscles so while you are gearing up for frenzy take time to heal in and out and enjoy our amazing valley we call home.
Homemade Peanut Butter Cups
Makes around 4 dozen
1 cup creamy unsalted peanut butter
4 tablespoons unsalted butter
½ cup turbinado sugar or brown sugar
½ cup powdered sugar
2 teaspoons coarse sea salt
32 ounces high-quality dark chocolate or chocolate chips
Mix together peanut butter, butter, sugars, and salt in a bowl. Taste, then add more salt if needed.
Roughly chop chocolate and melt it in a double boiler or in microwave.
Arrange mini cupcake wrappers on a baking sheet. Pour just enough chocolate in to fill the bottom of the wrapper about 1/8 of an inch. Let set in fridge for 10 minutes.
While the chocolate is chilling, begin shaping heaping teaspoons of peanut butter and sugar filling into flattened balls that will fit into mini cupcake wrappers on top of chocolate. Remove chocolate from the fridge and pop a ball into each one. Reheat remaining chocolate and pour into cupcake wrappers to cover the balls. Sprinkle the tops with a little extra coarse sea salt if you like and let set in fridge at least 20 minutes. Remove and pack into air tight containers or devour all you can in the next hour and give the rest to friends and family.
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-51996063208844492812013-11-06T13:30:00.002-08:002013-11-06T13:30:18.731-08:00temps they are a chaaaaangingThere is a certain DNA phenomenon that kicks in during season changes, deliberately and with purpose in our bodies as weather and shadows change. Autumn brings a sweet little chill with it, longed for after months of dry skies and high mercury. Familiar longings, temporarily pushed aside for sweet flowers, intoxicating stone fruits and luscious tomatoes resurface with nagging intensity almost overnight begging to be quelled with roasted butternut squash and crunchy sweet grapes tossed into end of summer arugula with torn fresh basil. Soups start to sound really good while beef stew craving comes roaring out of left field totally unannounced. Fall is here. We saw it coming, we do every year and while summer gives up the fight we yearn to cook just a bit more than usual satiating powerful culinary wants and needs in the process.
Gardens are waning and if you have not done it yet, get the winter garden in now. Broccoli, cauliflower, cabbages, onions, garlic, lettuce, carrots beets, arugula, winter peas, the list could go on for awhile because we live in Northern California and it is easy. We can coax an astounding amount of food out of the earth year round pretty easily just by planting it now and pretty much not a whole lot else for the rest of the winter. Imperative for success is to get the seeds, seedlings or smaller plants into the ground while it is still above 55 degrees at night giving them plenty of resources to build up a hearty system acrawl with roots. You may not see a lot happening above ground but it is moving along hypnotically like long a slow rock ballad achieving breathless satisfaction in completion and harvest of your own sweet songs of nature. Weeding and watering factor in but nowhere near the attention seizers as the summer garden diva can be. Sweet peas, snapdragons, hollyhocks, poppies and lupine seeds like to be planted now as well. Buried and forgotten until they start to come up in early spring bringing immense joy in the discovery of new life after winters chill. We do have seasons here in the Bay Area; they just as a little blurred between the lines as a slightly crooked juror sometimes may.
Pomegranates and persimmons gracefully hang jewel like from leaf barren trees peevishly preening, waiting for thirsty fingers to grab and mouths to savor autumn delights. All greens from kale and Swiss chard to lettuces of all kinds have resurrected lush and salient now that solar rays are finished blazing for the season. Apples are everywhere. As out of hand and sliced up eating get old try making applesauce or apple crisp to brighten up ever shortening evenings. Pears are mostly cold storage at this point but the Alhambra Pear People at the farmers markets have incredible Bartlett’s and if you are lucky a French Butter pear or two still left for you to snag and slurp.
Farmers’ markets are gearing down as crops dwindle out but are still there offering amazing choices weekly to be procured and prepared in any assortment of delightful means. A visit to Matt and Nate or Connie and Lupe at the Pleasant Hill market will be most gratifying with seasonal goods as well. The long and patiently awaited meat market next door is soon to be a reality for all the carnivores’ out there so be on the lookout.
Hiking and outdoor walking in Briones and all the ridges is never better than this time of year in my opinion with mists crawling all over and animals scurrying here and there in preparation for the supposed long winter. This side of our beloved Mount Diablo is good for hiking but heartbreakingly enough we will be staying off the east side for many moons to come. Our prayers and thoughts go out to all the families affected by that dang fire. It will be a long time in the healing but we can hope for rain and join a tree planting party to help it along.
Apple Sauce
This will make about 4 to 5 cups depending on your apple choice. Also if you use a sweet variety you may want to use water instead of juice and adjust the lemon juice. The lemon juice has the added effect of keeping everything a nice color as well. You can store unused sauce in a jar with a tight fitting lid in the reefer and use within the week.
6 large apples, peeled, cored, rough chop
¼ cup white grape juice or apple juice
Juice and rind from a big lemon
Cinnamon to taste
Vanilla to taste
Place apples, juices and lemon peel in a large saucepan and bring to a simmer on medium heat. Cover and cook until apple are soft enough to mash. Add vanilla with a sprinkle of cinnamon. Serve warm.
Fresh Fruit Crisp
6 cups fruit
1 cup wheat flour
1 cup brown sugar or turbinado sugar
½ cup butter, melted (1 cube)
1 T vanilla
1 T cinnamon
½ c oats
1 t salt
Preheat oven 375*. Spray 8x8 baking dish. Place fruit in dish. Mix flour, sugar, butter, vanilla, cinnamon, oats and salt in bowl. Crumble onto fruit. Bake 1 hour until fruit bubbles and top is crunchy and lightly browned. Serve warm with vanilla ice cream or cold the next day for a very decadent but sensuous and utterly fulfilling breakfast. Serves 6.
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-29245757089053205702013-11-06T13:28:00.001-08:002013-11-06T13:28:55.547-08:00weod monath....what???In ancient times August was also known as Weod Monath, which also means weed month as the eight month of the year is the month when growth crescendos with lush plants of all kinds peaking along with as many varieties of weeds as Carter has pills. Known as the hottest month of the year it is traditionally the biggest vacation month of the year too. Old English saying is “If the first week of August be warm, the winter will be white and long.' Now that we know this fact we will have to keep an eye out for the weather the first week and if it correlates with the winter. Let me know what you find out about the time December rolls around.
Little known fact that August is Water Quality Month but more importantly August is …. Drum roll…National Goat Cheese Month!! Leading into one of the month’s largest crop – tomatoes! Tomatoes can astound a person on many levels. After many murmurous conversations between bees and plants you should have an abundance of pollinated flowers producing huge crops of looming, tangled vine weighted down with lovely multi colored fruits. Or not, one of the astounding factors, but hopefully you do and thick slices of said tomatoes of any variety pair swimmingly well with goat cheese slathered on slabs of lovely bread sprinkled with sea salt and chopped fresh emerald leaves of sweet basil that is hopefully cohabitating peacefully as well as abundantly alongside your tomatoes. Of course the long standing favorite, Salad Caprese is always lurching in the wings begging to be first on the menu and truth be told, it never gets old especially when you are using amazing cheese. Make it a mission to search finer cheese shops for Burrata cheese. It is fresh mozzarella on the outside and pure cream in the center so it kinda smooshes with the tomato and basil literally forcing you to catch your breath and calm your excitement after taste buds register the velvet. Grilling tomatoes brings out sugars you never knew existed and adding them to any dish gives lush complexity to scrumptious summer concoctions.
To those who know me it is no surprise that Sun Gold cherry tomatoes are one of my longstanding favorites. My garden partner Stephanie and I go crazy over them and make sure to get a lot planted at the College Park Organic Garden every year. The students love how sweet they are and very few make it past the pickin. For those that do make it inside, conjure up a beautiful salad using Sun Gold’s cut in half, fresh corn cut off the cob, baby arugula, fresh crunchy chopped cucumber and crumbled feta. Drizzle excellent olive oil, squeeze lemon juice and crack sea salt gently mixing with marvelous affection and you will have the salad you will live on for the rest of the summer.
Stone fruits, swollen by sun are peaking this month as well and are luminous bursting with natural sugars when bit into. Juices roll down chins as nature intended so sink leaning happens a lot with those peaches and nectarines. Slice onto a piece of puff pastry and egg wash the dough. Pull it sloppily up around the fruit and sprinkle with a dash of raw sugar and bake at 400 until the pastry is brown and the juices are bubbling. Inner and outer fire will ensue as you eat this free form tart hot with melting vanilla bean ice cream creating a luscious sauce around your plate to be licked up later when only loved ones are present.
Mercury has been a bit high but it is those evenings we live for when the sun gives up the fight and the gentle summer breeze off the bay rolls into our little valley making it one of the finest places on earth to call home. Get out on the trails early and hydrate lots. Mangia.
This is my most popular item I prepare for folks all summer long hands down. A little bit of work but it will guarantee you a spot at any party, a lot of suitors and even several proposals of marriage
Corn Fritters
1½ cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon kosher salt
2 large eggs
¾ cup milk
3 tablespoons olive oil
2 cups fresh corn kernels
2 tablespoons each chopped parsley and chopped basil
Mix flour, powder and salt in a bowl. Make a well in the center and put eggs, oil and milk in center. Whisk together and add corn and herbs.
Put enough oil in a frying pan to grease well.
Fry the fritters a few at a time until golden on each side.
Serve with Sweet and Sour Tomatoes.
Sweet and Sour Tomatoes
2 pounds of assorted heirloom tomatoes, seeded and cut into chunks
1 bunch green onions, sliced thin
2 tablespoons of chopped, fresh cilantro
2 tablespoons of honey
¼ cup of seasoned rice vinegar
1 tablespoon of olive oil
1 teaspoon of kosher salt
1 teaspoon ground cinnamon and 1 teaspoon ground cumin
Put tomatoes, green onions and cilantro in a bowl and set aside.
Heat olive oil in a sauce pan. Add cinnamon and cumin and heat until bubbly, about 2 minutes.
Slowly add honey and rice vinegar. Cook for 3 more minutes or until a little thick and gooey.
Pour mixture over tomatoes, cilantro and green onions. Season with salt and let sit for about 5 minutes before using.
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-10486059042904916362013-06-11T18:44:00.001-07:002013-06-11T18:44:50.820-07:00Summer love, corn, tomatoes, white nectarines, more skin....As the sixth month of the year, June boasts longest daylight hours of the year in the Northern Hemisphere. Constellations change as you stargaze, realizing stars are in different spots. Icelandic folklore says bathing naked in morning dew on June 24, will most assuredly keep aging at bay and if you are wearing pearls, the stone of health and longevity, you’ll be doubly blessed.
Perhaps this alone is reason enough young couples worldwide tie the knot making June the month when most nuptials occur. Possibly being named after Juno, Goddess of Marriage is reason enough. June brides making last minute, needless preparations, crazy making in their astounding nonsense and urgency while June grooms get amazingly inebriated disconnecting from the madness realizing that anything they do or say could be catastrophic at best and wedding canceling at worst, can possibly be attributed to the ancient Celtic planting rituals revolving around massive amounts of food and drink for the masses that never leave our DNA regardless of origin and breeding leading to the current tradition of numerous weddings in June. Could always be the nice weather as well.
Carrying on these rituals to some extent our summer gardens are probably by this time producing sweet confusions of tiny cherry tomatoes, cucumbers all gangly on vines and beans gaining length as we speak. Tiny peppers hide at ends of spent blooms, soaking up so much summer sun you can almost hear the rustle of laughter as the blossoms fall revealing plump fruits. Blueberries, strawberries and raspberries entice, abstractedly hanging off vines in a series of gentle curves creating artists of us all, in our minds, while we paint pictures, barely touching the beauty of these fruits waiting to ripen in the garden as we force ourselves not to pick, not just yet.
As solar heat coupled with regular water, a relationship worth educating yourself about, purposely provoke tug boat sized vegetables, beneficially essential as well as mischievous pests grow with mob mentality of action in the garden. Lady bugs good, snails bad. We keep organic in all our gardens and my motto is the more you plant good stuff the less trouble you have with weeds and pests. We have been told that Sluggo is good for snails and slugs as it is compressed wheat gluten that expands in stomachs of mollusks, not a bucolic image but not toxic being safe for pets as long as they aren’t your favorite slug or snail. As for gophers, voles or moles go you’re on your own. Start smart and if you are using boxes to grow in, cover bottoms many times over with chicken wire before adding dirt. This will almost certainly keep out burrowing critters. The rest short of physical violence, we just learn to coexist with trying to devour as much as they do, only quicker.
Happy gardening and if you are not gardening, take full advantage of all the seasonal farmers markets open all over our valley right now for breathtaking, tongue tickling, almost as fresh as ours fruits and veggies to keep us all away from the doc and moving at full bore to enjoy all that the Diablo Valley and Northern Cali summer has to offer.
I love corn fritters so it is only natural to make zucchini fritters as well with your abundance of this crop. Spoon the sweet and sour tomatoes over and lap it up!! Summer love!
Corn Fritters
1½ cups flour
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon kosher salt
2 large eggs
¾ cup milk
3 tablespoons olive oil
2 cups fresh corn kernels
2 tablespoons each chopped parsley and chopped basil
Mix flour, powder and salt in a bowl. Make a well in the center and put eggs, oil and milk in center. Whisk together and add corn and herbs.
Put enough oil in a frying pan to grease well.
Fry the fritters a few at a time until golden on each side.
Serve with Sweet and Sour Tomatoes.
Sweet and Sour Tomatoes
2 pounds of assorted heirloom tomatoes, seeded and cut into chunks
1 bunch green onions, sliced thin
2 tablespoons of chopped, fresh cilantro
2 tablespoons of honey
¼ cup of seasoned rice vinegar
1 tablespoon of olive oil
1 teaspoon of kosher salt
1 ½ teaspoon spice mixture (recipe follows) or 1 teaspoon ground cinnamon and 1 teaspoon ground cumin
Put tomatoes, green onions and cilantro in a bowl and set aside.
Heat olive oil in a sauce pan. Add spice mixture and heat until bubbly, about 2 minutes.
Slowly add honey and rice vinegar. Cook for 3 more minutes or until a little thick and gooey.
Pour mixture over tomatoes, cilantro and green onions. Season with salt and let sit for about 5 minutes before using.
Spice Mixture
½ teaspoon cardamom pods
2 teaspoons fenugreek
½ teaspoon coriander seeds
4 cinnamon sticks, crushed
2 star anise
1 teaspoon black mustard seeds
3 tablespoons of cumin seed
Place all spices in a dry, non stick sauté pan.
Turn temperature to medium high heat and toast the spices until the seeds begin to pop and the pan is lightly smoking. This should be extremely fragrant at this point. Do not burn the spices. Remove from heat and let cool. Grind all together in a coffee grinder. Store in a tightly covered jar in a dark place.
Zucchini and Herb Fritters
2 pounds of assorted squash, grated
2 garlic cloves, peeled and chopped
3 tablespoons of chopped fresh basil
3 tablespoons of chopped fresh parsley
½ cup crumbled feta cheese
2 eggs, beaten
1 cup dried bread crumbs
1 bunch chopped scallions
kosher salt and freshly ground pepper
Mix all of the above together and season with salt and pepper.
Heat olive oil in a fry pan and drop the batter by 2 tablespoons at a time. Cook until golden brown and flip. Drain on paper towels and serve immediately. Serves 4.
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0tag:blogger.com,1999:blog-2213283300332484026.post-51801317261836225002013-05-05T08:03:00.001-07:002013-05-05T08:03:15.113-07:00May washing over meLight floods into morning windows earlier and stronger creating spaciously longer days turning into brilliant evenings of crickets and outdoor possibilities. It seems like May came around awfully quick this year probably due to a mild winter but definitely not having anything to do with my mind being a year older. A month perched on the edge of renewal and mischievousness, May heralds temperatures unarguably the best of the year hovering around 75 to 80 giving us plenty of time to get acclimated for the impending summer spike in mercury. Winter restlessness is cured by puritanical longings to get stuff growing. Some could say motive is food, fresh and home grown, produced with our own hands and backs, tenderly harvested daily and sensuously enjoyed in our amazing climate. Others may cite action itself; exercise meshed with accomplishment is motivation enough to get that garden going. Regardless of philosophy, satisfaction ensues on a daily basis, “gardens, the gifts that keep on giving”.
Tomato plants, tendrils reaching longingly toward impending summer sun, eagerly await May evenings to set luscious fruits. Squash seeds poke green life through rich soil heralding the beginning of a never ending crop swap to last through the summer. Cucumbers crawl stealthily, developing little yellow flowers seemingly overnight promising that burp less experience in your salad. Time is perfect for getting all those little seedlings as well as seeds into the earth for a continuing year round garden. Enrich soils with organic compost, manures, worm casings, whatever your choice, lots is much superior to nothing in crop production. They say most summer vegetables want warmth in overnight soil temperature of minimum 53 to 55 degrees. We may be pushing that but most of us are planting pretty stabilized plants and not tiny seedlings so you need to play that one by ear. Best rule is amend, amend, amend that soil! Growing can be orderly furrows lovingly dug in the back of the yard, planted with seeds spaced an inch apart and deep or as contemporary as gigantic clay pots arranged decorously, on a nice west facing deck sporting tomato plants climbing up a trellis. Marriage between abstract splotches of color and orderly patches create a conceptual whole of the urban garden at its best in the cities and suburbs acknowledging inspired food production without a traditional farm.
Local cherries are coming into the farmers markets at full speed. Early varieties are sweet and juicy this year and the crop is expected to be plentiful with a long, purposeful season. Hot house tomatoes, grown in local greenhouses, are bending market tables, brilliant in color and not too bad on the palate either. Strawberries are back, released from winter hoop growing, tasting sweetly mysterious, purposely provoking salivary glands to rule the wallet as you saunter by their table. Winter greens are still at their peak literally throwing off nutrition as you touch not to mention the effect on bodies once ingested. Fava beans are at their peak with a pretty short season not to be missed if possible. Don’t be thwarted by imaginary hardships of preparation of these sexy spring stunners. Take the whole beans, toss them in olive oil and cracked sea salt and lay on a really hot grill. The edible chartreuse gems inside the pod will steam right out as the outside, thick shells grill and turn into this amazingly tender, completely edible treat. Eat the whole thing. Purists will still want to go through the three step process of shelling, blanching and shelling to get to that tasty nugget to sauté or add to pasta, risotto, scrambled eggs, and sautéed vegetables or just to sprinkle with salt and eat as is. Spring peas perch prettily in little bags, all shucked and ready to be sautéed with a little olive oil, green garlic and mint searing spring into the mind blowing seasonality data of the mouth, ramping up taste anticipation for crops to follow. Excitement starts to get as steamy and the air outside as creative visualizations and ramped up preparations for late spring and summer grilling of asparagus and local wild salmon fight for space with rosemary and lemon stuffed whole chickens roasting on the grill alongside ruby red new onions and potatoes.
It is now more important than ever to be sure to buy produce certified organic, especially strawberries and root vegetables as they retain the most chemicals as they are applied to the plants and earth being low to or under soil. With the passage of the Monsanto Protection Act, (boo!!) you can be assured that whatever you buy that is not certified organic is grown with and contains in their DNA massive amounts of pesticides and herbicides. I prefer to not eat raid and round up so if you feel the same, stick to organic as at this point they still are not allowed, by law to be genetically modified for pest and weed resistance. You will not be able to read on a label if it is GMO or not any time soon. When in doubt about what you are feeding yourself or your family best rule of thumb is go organic.
Almost stepped on a rattlesnake today on the Lafayette Ridge Trail in Briones! So exciting and pretty early to boot but we are ever grateful to share the trail with the local animals, flora and fauna. Hiking and wildflowers are at a season peak, best time and temperatures of the season to walk mode so get out there and experience our hills to their fullest and you, your butt and your waistline will not regret it.
Sautéed Fava Beans
2 cups cleaned fava beans, released from both shells
2 tablespoons chopped fresh garlic or green garlic
1 teaspoon good extra virgin olive oil
1 lemon, zested
Salt and pepper to taste
Heat olive oil on a sauté pan and add the garlic. Sauté for a few minutes and add fava’s and lemon peel. Season w/ salt and pepper. Serves 4.
Spring Greens w/ Strawberries, Almonds and Basil
1 pound assorted spring greens
6 leaves of basil, chopped
one half cup of chopped, raw almonds
one cup sliced fresh strawberries
zest from 1 lemon
juice of 1 lemon
one quarter of a cup of balsamic vinegar
one quarter of a cup of extra virgin olive oil
3 T grated dry jack cheese
kosher salt to taste
Toss lettuces, basil, almonds and strawberries in a large salad bowl.
Add zest and juice of lemon and sprinkle the oil and vinegar on and toss well. Season with salt and garnish with cheese.
Serves 4.
lesley stileshttp://www.blogger.com/profile/05698411710555713881noreply@blogger.com0